Title: Cauliflower Bhaji 1
Categories: Vegetable Side Lowfat Ethnic
Yield: 4 Servings
| 1 | c | Water |
| 2 | ts | Cummin |
| 2 | ts | Coriander |
| 2 | ts | Paprika |
| 1 | ts | Black Mustard Seeds |
| 1/2 | ts | Turmeric |
| 3 | | Cloves Garlic, crushed |
| 1/2 | | Inch Fresh Ginger, crushed |
| 1 | lg | Onion, chopped |
| 1 | | Red Chilli, chopped |
| 1 | ts | Black Pepper |
| 1/2 | ts | Salt (optional) |
| 1 | ts | Vegetable stock |
| 1 | lg | Cauliflower |
| 1 | cn | Tomatoes |
| 2 | tb | Tomato puree/paste |
| 1/2 | c | Sweetcorn/Corn |
Bring water to the boil in a frypan on the highest setting. Add the
cummin, coriander, paprika, black mustard seeds and turmeric. Boil
ferociously for a good five minutes, adding boiling water if the mixture
begins to dry out too much. Add the garlic, ginger, chillies and onions
with a little more water and continue on a high heat. Add the base of the
cauliflower and any green stalks and simmer covered till soft. Add the
cauliflower florets and baste in the spices (a little more water may be
needed). Add the tomatoes, stock, salt and pepper and leave simmering
covered for about 15 minutes. Add the sweetcorn (optional, un-authentic,
but what the hell) and then the tomato puree to thicken. Serve with brown
basmati rice or home made chappatis (which my wife makes so don't ask me
how:-).