Dish of Cauliflower & Scallions
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Cauliflower & Scallions


India   -   Gobhi Kari
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
35 min
Prep		 A flavorful lightly spiced treatment of Cauliflower suitable as a side dish for both Indian and Western menus. As a light vegetarian main dish it goes well with fluffy rice.

1-1/4
12
1
1/2
2/3
8
2
1/2
1
1/2
#


t
t

T
t
t
c
Cauliflower
Scallions (1)
Red Chili, fresh (2)
Turmeric
Salt
Curry Leaves (3)
Oil
Mustard seeds (4)
Urad Dal (5)
Water
PREP   -   (20 min)
  1. Break the CAULIFLOWER into rather small florets.
  2. Slice the SCALLIONS into 1/4 to 3/8 in pieces including the green part, chop the CHILI fine and mix both with Turmeric, Salt and Curry Leaves.
RUN   -   (15 min)
  1. In a spacious sauté pan or wok, heat Oil and stir in the Mustard Seeds. When the seeds start to pop stir in the Urad Dal and fry stirring until dal is very lightly colored.
  2. Stir in the Scallion mix and fry stirring for about 10 seconds, then stir in Cauliflower and fry stirring until cauliflower is fairly uniformly yellow from the Turmeric, add 1/2 cup Water, bring quickly to a simmer, then cover and simmer over low heat, stirring just once or twice, until Cauliflower is just getting tender, about 8 minutes.
  3. Uncover, turn heat up and and let the water evaporate. Continue to fry turning only a couple of times until ingredients are just starting to brown. Resist the urge to stir too much or you'll mush your cauliflower.
  4. Check salt to taste and serve hot.
NOTES:

  1. Scallions

      This number is for scallions about 1/2 inch diameter (about 8 ounces total). If yours are much larger or smaller adjust the number you use.

  2. Red Chili

      Around here everyone uses Fresnos, but other medium red chilis like Holland Red will work. Red Indian chilis are seldom available even here in Los Angeles. For details see our Indian Chilis. page

  3. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  4. Mustard Seeds

      In India black mustard seeds are used, but yellow ones will work. They not only provide flavor, but their popping tells you the oil is hot enough.

  5. Urad Dal

      This is a tiny, very white dal made from split and peeled black urad beans, very commonly used in southern India both as dal and as a seasoning. It is available in any market serving an Indian community, but if you don't have it, leaving it out won't have a large effect on the recipe.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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