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Dry cauliflower
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| Artist: |
_ |
| Categories: |
Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Ginger, fresh, piece 2 inch | | 1/3
| cup | Vegetable oil | | 1/8
| tsp | Ground asafoetida | | 1/8
| tsp | Cumin, ground, whole | | 1/2
| tsp | Cayenne pepper | | 4
| tsp | Coriander, ground, freshly | | | -ground is best | | 1
| tsp | Tumeric, ground | | 1
| | Cauliflower, head, abut 2 lb | | | -cut in 1 inch florets | | 1 1/2
| tsp | -Salt | | 1/2
| tsp | Garam marsala | | 1
| tsp | -Umchoor, ground green mango | | | -OR-: | | 1
| tsp | Lemon juice |
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Procedures:
| 1 | Cut ginger crosswise into very thin slices. | | 2 | Stack several slices; cut into thin slices. | | 3 | Cut strips crosswise into fine dice. | | 4 | Heat oil in very large skillet or wok. | | 5 | When hot, add asafoetida, then immediately add cumin. | | 6 | As soon as cumin begins to sizzle, add ginger. | | 7 | Stir ginger just until it begins to brown. | | 8 | Add cayenne, coriander and tumeric. | | 9 | Stir once, then immediately add cauliflower and salt; stir 1 minute. | | 10 | Add 4 tbsp water. | | 11 | Cover pan. | | 12 | Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. | | 13 | Stir once or twice during cooking, adding 1 tbsp more water if it seems to dry out. | | 14 | Remove lid. | | 15 | If there is any liquid in pan, dry it out by increasing heat slightly. | | 16 | Stir in garam marsala and umchoor or lemon juice. | | 17 | Serves:6 |
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