Archive » April 7, 2011
By SYVJ Staff
Kids have long seen cauliflower as a mortal enemy. Adults, however, often recognize cauliflower’s nutritional value and can even spice up its taste with the following recipe for “Cauliflower with Fenugreek Cauliflower Sukke” from Monisha Bharadwaj’s India’s Vegetarian Cooking (Kyle Books).
• 2 tablespoons sunflower oil
• 1 teaspoon split black lentils (urad dal)
• 1 teaspoon coriander seeds
• 5 dried red chiles
• 1/4 cup freshly grated or dried shredded coconut
• 1 teaspoon tamarind concentrate, diluted in 6 tablespoons water
• 1/2 teaspoon turmeric
• 1 medium onion, sliced
• 11 ounces cauliflower, cut into florets (about 4 cups)
• 1/2 teaspoon jaggery or soft brown sugar
• Salt, to taste
1. Heat half the oil in a heavy pan and fry the lentils, coriander seeds and chiles until they start to change to color.
2. Add the coconut, fry until brown, stirring frequently to prevent it from sticking. Remove from the heat, cool slightly, and whizz in a blender with a few tablespoons of water and the tamarind, to make a fine paste of pouring consistency. Mix in the turmeric and set aside.
3. Heat the remaining oil in a kadhai or heavy pan and add the onion. Stir until it browns and add the cauliflower. Season with salt, add the sugar and pour in the reserved spice paste.
4. Bring to a boil, reduce the heat and cook until the cauliflower is just tender. Serve with Coconut-flavored rice (see box). Coconut-Flavored Rice Serves 4 • 1-1/2 cups basmati rice, washed and drained • 2 tablespoons sunflower oil • 1 teaspoon black mustard seeds • 2 tablespoons cashews • 1 teaspoon chopped fresh green chiles • 2 teaspoons split black lentils (ural dal), soaked in water for 15 minutes and drained • 7 curry leaves • 6 ounces freshly grated coconut • Salt, to taste • Large pinch of asafetida 1. Put the rice with 3 cups of hot water in a pan and bring to a boil. Reduce the heat, stir, cover, and simmer for 10 minutes until cooked. Set aside. 2. Heat the oil and fry the mustard seeds. When they pop, add the cashews, chiles, lentils, asafetida, and curry leaves. Fry for 1 minute, add the coconut, and stir until the color begins turning golden, then season with salt. Remove from the heat and fold in the rice.