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A really good dish to serve as an accompaniment to curry. Serves 4-6.
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\x0a- 1 cauliflower or 1 broccoli or 2lb brussels sprouts
\x0a- 2tbsp (30 ml) oil
\x0a- 1/2 tsp (3 ml) salt
\x0a- 1/2 tsp (3 ml) turmeric
\x0a- 1/2 tsp (3 ml) chilli powder or cayenne pepper
\x0a- 1 tsp (5ml) ground coriander
\x0a- 1 tbsp (15 ml) lemon juice
\x0a- 1/4 tsp (1 ml) asa foetida
\x0a- 1/2 tsp (3 ml) whole cumin seeds
\x0a- 1 inch (2 cm) ginger, peeled and finely julienned
\x0a- 1/2 onion, finely chopped
\x0a- 3 cloves garlic, peeled and finely sliced
\x0a- 2 tsp (10 ml) green chillies, or pickled hot peppers, whole or finely chopped
\x0a- 1/4 cup (100 ml) water
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\x0a- Chop the cauliflower/broccoli into 1 inch florets, peel and use the brussels sprout whole.
\x0a- Fry veg. in half the oil for 5 mins at medium heat, stirring a few times, until red in spots.
\x0a- Remove from heat and stir in salt, lemon juice, turmeric, chilli powder and coriander.
\x0a- Put back on heat with rest of oil, stir in asa foetida and cumin seeds
\x0a- Add in ginger, garlic, green chillies, water. Sir and cook at low heat for 2 mins.
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