SIDE DISH
NORTH INDIAN CAULIFLOWER
Called talli gobhi (``fried cauliflower''), this North Indian specialty is good with flatbread or rice and lamb curry. You can substitute yellow mustard seeds for the black seeds, which are available in Indian markets.
• 2 tablespoons peanut or vegetable oil
• ½ teaspoon black mustard seeds
• 1 medium yellow onion, finely chopped
• 1 fresh green or red jalapeño, seeded and finely chopped
• ½ teaspoon turmeric
• ¼ teaspoon ground cumin
• Salt
• 3 cups cauliflower florets, coarsely minced or grated
Heat oil in a frying pan over medium-high heat and add mustard seeds. When they begin to pop, add onion and jalapeño. Fry for about 2 minutes; stir in the turmeric, cumin, salt and cauliflower. Continue gently frying, stirring fairly often, for about 10 minutes or until the cauliflower is tender-crisp. Makes 4 servings.
Source: Adapted from India with Passion by Manju Malhi (Interlink, 2005).
Per serving: 94 calories (63 percent from fat), 7.2 g fat (1.2 g saturated, 3.2 g monounsaturated), 0 cholesterol, 1.9 g protein, 7.3 g carbohydrates, 2.5 g fiber, 23.5 mg sodium.
