Cauliflower With Ginger And Chinese Parsley
|Ginger piece||2 1⁄2 Inch, peeled and coarsely chopped|
|Cauliflower head||1 Large (Or 2 Small Ones , Fresh Ones)|
|Vegetable oil||8 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Hot green chili/1/4 teaspoon cayenne pepper||1 , finely sliced|
|Packed chopped cilantro||1 Cup (16 tbs) (Chinese Variety)|
|Ground cumin||1 Teaspoon|
|Ground coriander||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Lemon juice||1 Tablespoon|
Put the ginger into a blender jar with 4 tablespoons of water, and blend until it becomes smooth (about 1 minute).
Cut off the thick, coarse stem of the cauliflower and remove all leaves.
First break the cauliflower into large flowerets, using your hands if it is a loosely packed head and a sharp knife if it is too tightly packed.
Since you want to end up with small flowerets, not longer than 1 to 1 1/2 inches and not wider at the head than 1/2 to 1 inch, I find that the best way is to take each large floweret and begin by slicing the stems crosswise into fairly thin rounds.
Keep these, as they are quite edible.
When you reach the upper end of the stem, start breaking off the small flowerets.
Slice the stem into rounds whenever it seems too long, and keep the rounds.
Wash the florerets and the stem rounds in a colander and leave to drain.
Heat oil in 10-12-inch skillet over medium heat.
Add the ginger paste and turmeric.
Fry, stirring constantly; after about 2 minutes, add green chili or cayenne and parsley; after another 2 minutes, put in the cauliflower, continuing to cook and stir for 5 minutes.
(If necessary, add 1 teaspoon warm water at a time to prevent sticking.) Now add the cumin, coriander, garam masala, lemon juice, salt, and 3 tablespoons warm water, cook and stir for about 5 minutes, then cover, lower flame, and let cook slowly for 35 to 45 minutes (the tightly packed cauliflower takes longer to cook), stirring gently every 10 minutes.
The cauliflower is done when it is tender with just a faint trace of crispness along its inner spine.
To serve: Lift out gently and place in serving dish—a low, wide bowl would be best.
Serve with hot chapatis, pooris, or parathas, or serve with any kind of lentils and plain boiled rice.
It is particularly good with Lamb Pullao and Cucumber Raita.