Cauliflower and Scallions with Black Mustard Seeds - Gobhi Kari
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 76.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 957.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 6.3 g
- Protein: 4.7 g
View full nutritional breakdown of Cauliflower and Scallions with Black Mustard Seeds - Gobhi Kari calories by ingredient
Introduction
From Classic Indian Cooking, Julie Sahni, William Morrow and Company, 1980 (p. 301) From Classic Indian Cooking, Julie Sahni, William Morrow and Company, 1980 (p. 301)Number of Servings: 4
Ingredients
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The mustard seeds called for are actually black. It also calls for 6-8 fresh or dry kari leaves, slightly crushed. Four tbsp. oil is called for in the recipe, but we use ghee. Green chilies should be fresh - 1 to 2.
Directions
Separate washed cauliflower into 1/2-inch pieces.
Trim scallions, and chip them (including greens) into 1/4-inch pieces.
Measure out the spices and place them, the vegetables, and 1/3 cup hot water next to the stove.
Heat 3T. of the oil over high heat in a frying pan. When the oil is very hot, add the mustard seeds - be careful of spatters. When the seeds are spluttering, add gram beans.
When the beans turn light brown and the mustard seeds turn gray, add turmeric, chilies, salt, and scallions, stirring rapidly. Saute 15 seconds and add cauliflower. Stir to distribute the spices and scallions, and add the hot water. Reduce heat to medium-low and cook, covered, until the cauliflower is tender-crisp (about 15-20 minutes).
Uncover, increase heat to medium, and stir-fry to evaporate any remaining moisture and brown cauliflower. Stir in remaining oil during browning. Add kari leaves, stir to mix.
Number of Servings: 4
Recipe submitted by SparkPeople user TIKKI-N-ME.
Trim scallions, and chip them (including greens) into 1/4-inch pieces.
Measure out the spices and place them, the vegetables, and 1/3 cup hot water next to the stove.
Heat 3T. of the oil over high heat in a frying pan. When the oil is very hot, add the mustard seeds - be careful of spatters. When the seeds are spluttering, add gram beans.
When the beans turn light brown and the mustard seeds turn gray, add turmeric, chilies, salt, and scallions, stirring rapidly. Saute 15 seconds and add cauliflower. Stir to distribute the spices and scallions, and add the hot water. Reduce heat to medium-low and cook, covered, until the cauliflower is tender-crisp (about 15-20 minutes).
Uncover, increase heat to medium, and stir-fry to evaporate any remaining moisture and brown cauliflower. Stir in remaining oil during browning. Add kari leaves, stir to mix.
Number of Servings: 4
Recipe submitted by SparkPeople user TIKKI-N-ME.