May 05, 2014


Cauliflower - 1/2
Peanuts - 1 cup
Cashew nuts - 1/2 cup
Onion - 1
Ginger - 1 tsp (finely chopped)
Garlic - 1 tsp (finely chopped)
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Salt to taste
Coriander leaves - 3 tbsp
Hot water - 1/4 cup
Oil -1/4 cup


  • Soak the nuts in water overnight. Boil them for 10  minutes, then drain well.
  • Separate the cauliflower into springs or cut into thick slices, keeping a bit of the stem on each.
  • Heat oil in a wok  and fry the mustard and onion, stirring frequently, until the onions are soft.
  • Add garlic and ginger and fry for a few seconds, stirring, then add turmeric, cumin, chilli and nuts. Toss together, sprinkle with salt, add cauliflower and stir well.
  • Add hot water, cover with lid and simmer on low heat for 5 minutes.
  • Uncover and raise heat to evaporate excess liquid, stirring frequently.
  • Lastly sprinkle coriander leaves and serve hot with rice.

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