Friday, 7 February 2014

Cauliflower & Mixed Vegetable


Serves 6-8 people as a side dish.                               

In a pan heat……
3 tbsps of oil
Fry till light brown, 2 medium sized finely chopped onions

Add to this pan and cook for a minute, constantly stirring,
1 ½ tsp garlic 
1 ½ tsp tsp ginger
3 green chillies
1 ½ tsp cumin powder
1 tsp red chillie powder
1 tsp salt
pinch of brown sugar

Add in and mix well,  cover and cook till almost done
3 medium finely cut tomatoes
2 medium potatoes in cubes
1 cup water
then add
small florets of 1 small cauliflower head
1 cup green shelled peas
4 green onions cut into 2 “ pcs
2 carrots in cubes

 Add a generous handful of chopped fresh coriander leaves and
cook another 10 minutes.
No water should be left and all the vegetables cooked through.


Discard the green leaves from the cauliflower head but use the hard base as there are more good nutrients in that part of the vegetable then the rest.
Cut that into smaller pieces so it can cook evenly.

Add 1 cup of coconut milk instead of water to give it a creamy texture.

Keep the cauliflower crisp. This will keep the flavour and the nutrients.
Half the chillies if you do not like it spiced up.

Add 1 tsp of mustard seeds with the other spices if you like the flavour. 

For more recipes from the Parsi Food repertoire read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

Photo credit Sheriar Hirjikaka

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