Recipe - Gobi Ki Sabzi - Spicy Cauliflower

5 tablespoon Vegetable oil
1 teaspoon Mustard seeds
1 Piece of fresh root ginger,
1inch; peeled & cut or sliced up thi
1 Onion; cut or sliced up
1 teaspoon Turmeric
1 Green chilli; chopped
1 lg Cauliflower; trimmed, cut
into florets
1 teaspoon Salt
One half Lemon juice (juice of 1/2
lemon, th

In a large saucepan, heat the oil over moderately high heat. Add the

mustard seeds, reduce the heeat to moderate and cover the pan.

When the seeds stop spattering, remove the lid and add the ginger, onion,
turmeric and green chilli. Fry stirring occasionally for 3 minutes. Add
the cauliflower and salt and stir well. Sprinkle the lemon juice over the
top,

cover pan, reduce heat to low and cook cauliflower for 20 minutes, or

until florets are tender, but not mushy.

Turn contents of pan into serving dish. Sprinkle over the coriander

(cilantro?) and serve. This is from Supercook c. 1972/73 and is described
as

"A hot spicy dish of cauliflower flavoured with mustard seeds, G.. K.. S..
(gohbee kee sahbzee) may be served with chappatis as part of an Indian

meal." (...or as the only homecooked item for supper, along with Rogan
Josh and

pulao rice, from the chiller cabinet! thank you Sainsbury's, once again!)

If we are really hungry, we might have Sainsbury's naan bread one

between two of us in addition to rice as an accompaniment. Posted to
MealMaster Recipes List, Digest #159

Date: Sat, 8 Jun 1996 21:56:11 +0100

From: "Chris&James" pringles@intonet.co.uk