Puri Phulgobi (Whole Curried Cauliflower)
A festive company dish. Will be scarfed up by people who don't even like cauliflower.
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Parboil the cauliflower (5 minutes) with the whole cloves and cayenne. Drain. In a deep pan, heat 3 Tbsp. oil and fry the onions until brown. Add garlic and ginger and fry 3 to 5 minutes. Add the coriander powder, cumin seeds and turmeric and fry 1 minute. Add tomatoes and cook, stirring often, until tomatoes are mashed. Place cauliflower gently in pan and spoon the tomato mixture over it. Sprinkle a few teaspoons of warm water on top, cover and cook over medium heat for 10 minutes. Add paprika, cumin powder, cloves, cinnamon and cardamom and stir gently. Turn cauliflower over and fry, uncovered, over moderate heat until the top is light brown. Meanwhile, parboil potato and carrot wedges. Drain. Heat 2 Tbsp. oil and fry them until crisp and brown. Drain and keep warm. When cauliflower is browned, place in a flat dish and surround it with the potatoes and carrots. Spoon tomato mixture over all and garnish with coriander leaves. 8 servings Per serving: 198 calories; 5g protein; 25g fat; 9g carbohydrate; 0mg cholesterol Source: Good Cooking from India by Shahnaz Mehta with Joan Bravo Korenblit
(Gramercy Publishing Company, 1981), ISBN 0517476681 |