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Complete Indian Cooking
by Meena Pathak
This dish is eaten all over India. It would most likely be served with other dishes as part of a main meal. Cauliflower is a favourite in my family and because my husband is vegetarian, I cook it for him often.
Serves 4

Cauliflower With Ginger
(Adraki Gobi)

• 5 cm (2 in) fresh root ginger
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 100 g (4 oz) onions, chopped
• 1/2 teaspoon garlic pulp
• 1 green chilli, finely chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 600 g (1 lb 5 oz) cauliflower, cut into florets
• salt, to taste
• 1 teaspoon ground cumin
• 3 tablespoons chopped fresh coriander
• 1 teaspoon lemon juice

Make a pulp with half of the ginger and cut the remaining half into julienne strips.

Heat the oil in a large pan and add the cumin seeds. When they begin to crackle add the onions, followed by the garlic pulp and cook over a moderate heat, stirring, for 10-12 minutes.

Add the ginger pulp and green chilli. Cook for 1 minute then add the ground turmeric, ground coriander and ground ginger, followed by a sprinkle of water. Add the cauliflower and salt and cook over a low heat for 10-15 minutes or until the cauliflower is cooked (it should still retain some bite).

Adjust the seasoning and sprinkle with the ground cumin, some of the chopped coriander (leaving some for a garnish) and the lemon juice.

Serve hot, garnished with more chopped coriander and the ginger julienne strips.


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