- One medium cauliflower, cut into florets
- 2 tsp yellow mustard seeds
- 2 tsp black mustard seeds
- 2-3 tbsp mustard oil or regular vegetable oil
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1-2 green chilies, finely chopped
- 1 tsp ground turmeric
- 1-2 tsp nigella seeds (kalonji)
You can choose to grind the mustard seeds into a fine powder. I personaly left them whole.
Heat oil in a large, heavy based saucepan over medium heat and saute mustard seeds (if using whole) until they crackle. Add garlic, onion and chilies and sauté until slightly golden.
Add turmeric, nigella seeds and mustard powder (if you decided to grind it) and sauté another 2 minutes.
Add the cauliflower florets, salt to taste and mix well. At that stage, you can increase the heat and fry the cauliflower until golden, then add ½ cup water, cover and let it cook slowly. OR, you can add the water right away, without browning the cauliflower, cover and let it cook slowly until nearly tender (like on the picture). Stir regularly and do not overcook.
If there's still some liquid at the bottom of the pan when the cauliflower is nearly cooked, remove the lid until it dries out.
Source: The Food of India, a journey for food lovers. Whitecap edition, 2005.
Have you tried this recipe? Feel free to share your thoughts or experiences!