Categories: Ethnic, Indian/paki, Vegetables
Yield: 4 Servings

5 tb Vegetable oil
1 ts Mustard seeds
1 Piece of fresh root ginger,
-1-inch; peeled & sliced thi
1 Onion; sliced
1 ts Turmeric
1 Green chilli; chopped
1 lg Cauliflower; trimmed, cut
-into florets
1 ts Salt
1/2 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.. (goh-bee kee sahb-zee) may be served with chappatis as part of an Indian meal."

(...or as the only home-cooked 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.

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