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