Recipe - Cauliflower Bhaaji

1 cup Water
2 teaspoon Cummin
2 teaspoon Coriander
2 teaspoon Paprika
1 teaspoon Black Mustard Seeds
One half teaspoon Turmeric
3 Cloves Garlic; crushed
1 sl (1/2") fresh Ginger; crushed
1 lg Onion; chopped
1 Red Chilli; chopped
1 teaspoon Black Pepper
One half teaspoon Salt (optional)
1 teaspoon Vegetable stock (I use
Vecon)
1 lg Cauliflower
1 cn Tomatoes
2 tablespoon Tomato puree/paste
One half cup Sweetcorn/Corn

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Wed, 3 Jul 1996 22:32:16 0700 (PDT)
I got these recipes from this web site: Linkname: Gourmet World Light
Variations URL: http://www.gourmetworld.com/gwlitevr.htm

From: Michael Traub traub@btcs.bt.co.uk

Bring water to the boil in a frypan on the highest setting. Add the cummin,
coriander, paprika, black mustard seeds and turmeric. Boil ferociously for
a good five minutes, adding boiling water if the mixture begins to dry out
too much. Add the garlic, ginger, chillies and onions with a little more
water and continue on a high heat. Add the base of the cauliflower and any
green stalks and simmer covered till soft. Add the cauliflower florets and
baste in the spices (a little more water may be needed). Add the tomatoes,
stock, salt and pepper and leave simmering covered for about 15 minutes.
Add the sweetcorn (optional, unauthentic, but what the hell) and then the
tomato puree to thicken. Serve with brown basmati rice or home made
chappatis (which my wife makes so don't ask me how:).

Digest eatlf.v096.n088

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.