All Simple Vegetable Recipes


Cauliflower Pachadi

Cauliflower Pachadi

 

Preparation time: 10 minutes, plus marinating
Cooking time: 30 minutes

Serves 4

  • 375 g (2 oz) cauliflower florets

  • 150 ml (1/4 pint) buttermilk

  • 1 teaspoon salt

  • 3 tablespoons vegetable ghee

  • 1 large onion, finely sliced

  • 2 garlic cloves, crushed

  • 1 tablespoon freshly grated root ginger

  • 1 teaspoon mustard seeds

  • 1 teaspoon black mustard seeds

  • 1 teaspoon ground turmeric

  • 25 g (1 oz) desiccated coconut

  • 2 tablespoons chopped coriander pepper

To Serve:

  • Steamed rice or naan bread

  1. Place the cauliflower florets in a bowl with the buttermilk, salt and some pepper and mix well. Set aside for 2 hours to marinate.

  2. Heat the ghee in a heavy-based saucepan and fry the onion, garlic and ginger over a gentle heat, stirring occasionally, for about 8 minutes until softened and light golden. Add the 2 types of mustard seeds, turmeric and desiccated coconut and cook for a further 3 minutes, stirring constantly.

  3. Stir in the cauliflower with the buttermilk marinade and 150 ml (1/4 pint) water. Bring the curry to the boil, then reduce the heat, cover and simmer gently for 12 minutes or until the cauliflower is tender.

  4. Remove the lid, taste and adjust the seasoning, if necessary, and stir in the coriander. Increase the heat and cook the cauliflower pachadi for a further 3-4 minutes to thicken the sauce. Serve hot with steamed rice or naan bread.

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