1. Fry the black pepper, dried red chilies, cumin seeds and shallots in a hot skillet over medium low heat. As the shallots turn brown add the minced garlic and red chile powder. Remove from heat when the shallots are brown and garlic cooked. Set the seasonings aside.
2. Heat oil in a large skillet. Season with anise seeds, black pepper and mustard seeds. Add the cauliflower and one quarter cup of water. Fry until the cauliflower is golden brown and tender. Stir often so each side cooks evenly.
3. Mix the salt and curry leaves into the seasonings then add this to the pan. Mix and stir constantly over a low heat until the seasonings coat the cauliflower. Adjust the salt if needed.
1 large head cauliflower, cut into bite-sized florets
2 Tbs oil
1/2 tsp anise seeds
1 tsp mustard seeds
1/2 tsp ground black pepper
1/2 tsp salt
2 Tbs oil
1 tsp ground black pepper
3 dried red chiles
1/4 tsp red chile powder
1 tsp cumin seeds
3 shallots, thinly sliced
5 cloves garlic, minced
I created this version of a traditional vegetarian recipe from Kerala that Kachi often makes. In this recipe I pan fry onion, garlic and ginger with several spices to make the seasonings then roast a head of cauliflower with spices. I layer the flavors together when I add the seasonings to the cauliflower to create a delicious side dish for any vegetarian or non-vegetarian meal. It can be served as part of a multi-dish meal or simply served with rice or chapati. It is a great pick to supplement any meal especially when you need a quick side dish.
I hope you enjoy this easy Indian recipe as much as my family does!