Recipe: Cauliflower sabzi
Gordon, over at Alternate Brain, has discovered Bhangra music and wants to inflict it on you.
For your accompanying pleasure, please ingest this with a healthy serving of Basmati brown rice.
2 small cauliflowers
1 lb Yukon Gold or Yellow Finn potatoes
1 tsp. black mustard seeds
1 tsp. kalonji (available at any Indian grocery store or online from Penzeys as charnushka)
2 dried red chilli peppers
1 tsp. turmeric
1 tsp. red chilli powder
1/2 tsp. ground cumin
2 Tbsp vegetable oil
Cut cauliflower into bite-size florets (use the non-woody parts of the stalk, too). Cube potatoes in bite-size pieces. Wash vegetables separately and drain thoroughly. Toss potatoes with a little salt and let sit for a few minutes. Drain and toss with half the turmeric and red chilli powder. Toss cauliflower with salt, remaining turmeric and red chilli powder and ground cumin.
Heat oil till smoking, add dried red chillies, stir, add spice seeds and cover till you hear the seeds pop. Add potatoes, stir, lower heat and cover for approximately five minutes. Stir, and if potatoes are beginning to turn opaque, add cauliflower and stir, cover for approximately ten minutes more. Stir a couple of times to ensure nothing burns or sticks. After ten minutes, check for doneness, and if not entirely tender, add a little water and cook covered for about five minutes more or until done. Taste and adjust salt if needed. Garnish with chopped cilantro and serve hot with rice or chapatis or any other kind of flat bread.
Cook's notes: For best results, dry-roast cumin seeds and grind to powder in a small, clean coffee-grinder.
Omit salt if you don't use it. Increase cilantro and add thinly sliced green onion and a squeeze of fresh lemon or lime juice.
Kind of fond of bhangra music at Teh House of Teh Cats. In fact, mi casa also loves qawwali music. Try that for size, Gordon! Stumble It!