Indian-scented cauliflower

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 16
Servings 4
Time

Ingredients

  • 1
    large cauliflower, broken into florets
  • 4
    green cardamom pods, bruised
  • 6
    fresh curry leaves
  • YOGHURT DRIZZLE
  • 15
    ml
    canola oil
  • 5
    ml
    black mustard seeds
  • 3
    ml
    turmeric
  • 3
    ml
    dried chilli flakes
  • 5
    ml
    salt
  • 15
    ml
    hot fruit chutney
  • 180
    ml
    fat-free yoghurt
  • 60
    ml
    fat-free milk
  • salt and milled black pepper
  • DEEP-FRIED CURRY LEAVES
  • curry leaves
  • oil for deep-frying
 

Method

 
Place cauliflower in a colander with cardamom and curry leaves.
Cover and steam over a pot of boiling water until tender, about eight to 10 minutes.
YOGHURT DRIZZLE
Heat oil in a small pan. Add mustard seeds and cook until they begin to pop.
Immediately add turmeric and chilli flakes and stir-fry for about 45 seconds.
Add salt and chutney and cook for two minutes.
Remove from heat and allow to cool.
Mix spice mixture and yoghurt together.
For a thinner mixture, simply add fat-free milk or water.
Drizzle over warm or room temperature cauliflower, and sprinkle with milled pepper and deep-fried curry leaves.
DEEP-FRIED CURRY LEAVES
Heat 5 cm-high oil in a pan and when hot, fry leaves for two to three seconds.
Remove and drain on paper towelling.
 

Read more on: steam
 

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