Tuesday, July 6, 2010

Ribboned Cauliflower in Coconut Sauce


Cauliflower is not popular in Moldova at all and when I grew it in our garden from seeds one year, we did not know what to do with this white headed cabbage. Not after I discovered the Indian cooking and the zillions of ways they cook veggies, cauliflower included.

Making this dish was an attempt to go beyond the traditional cauliflower curry and the outcome was indeed ingenious, and by the way, this was the recipe submitted for Manjulas Kitchen Contest in March, featuring cauliflower as main ingredient.

Serves 4.

Preparation time: 10 minutes.

Cooking time: 20 minutes.

Ingredients:

  • 1 medium size head cauliflower
  • 2 medium size carrots
  • 1 onion, chopped
  • 1 green chili, seeded
  • ½ inch ginger, chopped
  • ½ teaspoon fresh turmeric powder
  • 2 cups coconut milk
  • ½ cup water
  • 1 cup fresh shredded coconut
  • 1teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 tablespoon salt
  • 2 tablespoons vegetable oil + 1 teaspoon for frying the seeds.
  • Few curry leaves

Directions:

1. Trim the stalk from the cauliflower and divide into tiny florets. Peel the carrots lengthwise with a vegetable peeler.

2. Grind the chopped onion, ginger, green chili and ground turmeric to a paste in a food processor.

3. Heat the oil in a karahi, wok or large frying pan and fry the spice paste to bring out the aromatic flavors, without allowing it to brown. Add the coconut flakes and fry 30 seconds or so, constantly stirring.

4. Add the cauliflower florets and the peeled carrot and toss well to coat in the spices. Stir in the coconut milk, water, salt. Simmer for about 7-10 min or until tender.

5. Separately, splatter the cumin and mustard seeds in little oil, add the curry leaves and stir into the dish.

6. Serve with your favorite bread or rice.

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