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INDIAN COOKERY CLASS
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www.EZPZ.org.uk
| Picture to follow | 'MASALADAR GOBI' (CURRIED CAULIFLOWER) This is a South-Indian recipe from Goa and like many South-Indian dishes includes coconut milk (this being due to the abundance of coconuts in the south). The creamy coconut sauce compliments the flavour of the spiced cauliflower. This dish is usually served with hot buttered chapattis. |
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Ingredients
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½ fresh cauliflower, broken into florets
1 tblsp Gram flour 1-tsp salt 1-tsp red chilli powder ½-tsp turmeric 1-tsp cumin seeds, dry-roasted |
2-tsp ground coriander 1-tsp cumin powder 2oz Sunflower Oil 3-4 curry leaves 3oz coconut milk 1 fresh lemon |
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METHOD
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| 1) Mix the gram flour with a little water to make a smooth paste and
then add the chilli powder, ground coriander, cumin powder, turmeric and
salt and mix well. 2) Add about 3 fl.oz of water and keep mixing to blend all the ingredients well. 3) Heat the oil in the frying-pan, add the curry leaves and add the the Gram flour paste and simmer for about 5 minutes. If the sauce becomes too thick add a little a dash of water. 4) Add the cauliflower and coconut milk and bring to the boil and then reduce the heat, sprinkle the dry-roasted cumin seeds (seeds heated in a frying pan until they become darker and begin to pop) cover and cook until the cauliflower is tender but crunchy (about 5 - 6 minutes). 5) Finally, add the lemon juice and mix and serve with hot buttered chapattis. |