Serves 4 - 6
3 tbsp vegetable oil
a pinch of asafoetida
1 cauliflower, cut into small florets
5 cm piece ginger, finely chopped
salt
salt to taste
½ tsp sugar
½ tsp turmeric powder
3 large ripe tomatoes, skinned and mashed or 3 tbsp tomato puree
fresh coriander leaves to garnish
Heat the oil in a large pan or wok and when it is hot add the asafoetida and cauliflower and stir fry for 2 minutes.
Reduce the heat and add the ginger, salt and sugar and mix well. Cover the pan and allow the cauliflower to cook for about 5 minutes.
Move the cauliflower to the edge of the pan and add the turmeric and chilli powder and stir well. Add the tomatoes and mix well. Continue cooking for a few more minutes ensuring the cauliflower remains crisp.
Garnish with coriander leaves and serve hot.
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