Cauliflower With Black Mustard Seeds Recipes

Steps:

• Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
• Separate cauliflower into flowerets about the same size as the potato cubes.
• Set aside.
• Mix mustard with fenugreek in a small bowl.
• Mix ground spices together in a small bowl, and add some salt.
• Place all ingredients near the stove.
• Heat oil in a pan until very hot.
• Add whole seeds all at once, keeping face away from pan.
• Have a lid ready to cover pan, if needed.
• As mustard seeds turn gray, lower neat to medium and add ground spices.
• Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
• Cook for about 5 minutes.
• Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
• Add 1/2 cup water and 1/2 cup cilantro.
• Cover and simmer until vegetables are tender.
• Check water level frequently, and add more as needed.
• Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

Steps:

• In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander.