gujarati cauliflower, carrots and peasrating:
This recipe is from Athul Kochhar, the chef-proprietor of the famous Benares restaurant in London.
It looks bright and lovely, and is wonderfully quick and easy to prepare.
Serves 4 - as a side dish
2 tbs vegetable oil
a pinch of asafoetida
1/2 tsp mustard seeds
2 green chillies, slit lengthways
300g cauliflower, washed and cut into small florets
100g green peas, fresh or frozen (if fresh, blanch in salted water; if frozen, thaw)
100g diced carrots, blanched in salted water
1/2 tsp mixed cumin and coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbs coriander leaves
Heat the oil, add the asafoetida and mustard seeds and sauté. As the seeds splutter, add the green chillies and cauliflower and some salt.
Cook over a slow heat until the cauliflower stems soften. Add the green peas, carrots and powdered spices. Cook for a few minutes and remove from the heat.
Garnish with chopped coriander and serve hot with Indian breads and with plain yoghurt or a raita.