Tweet
Here is a recipe for Gobhi Kari (Cauliflower with scallions and black mustard seeds). I tried to enter it into the recipes section but I guess I made some kind of mistake because it didn't work. Anyway, I don't have the calorie or carb counts, but these are all legal ingredients. My DH and I eat this as a side dish to any kind of meat, even steaks! I hope you like it and if you do try it, please let me know if you like it!
Ingredients:
1 small head cauliflower (~1.25 lbs)
2 bunches of scallions
4 Tbs vegetable oil or ghee
1/2 t black or brown mustard seeds
1/2 t. tumeric
1-2 green chilis chopped or 1/4 t red pepper
1/2-3/4 teaspoon salt (to taste)
6-8 fresh or dry kari leaves, slightly crushed (optional)
Procedure:
1.separate cauliflower into very small flowerets (about 1/2-3/4 in pieces) wash in cold water & drain.
2. Trim the root ends of the scallions and chop them (including the green part) into 1/4-1/3 inch pieces
3. Measure out the spices and place them, the vegetables, and 1/3 cup hot water right next to the stove
4. Heat 3 T of the oil over high heat in a large frying pan or skillet. When the oil is very hot, carefully add the mustard seeds. Keep a pot lid or spatter screen handy because the seeds may splutter when added. When the mustard seeds turn grey (about 3 min) add tumeric, chillies, and salt stirring rapidly. Add cauliflower. Stir to distribute the spices and add the hot water. Reduce heat to medium low and cook, covered, until the cauliflower is cooked to crispy-tenderness (15-20 min) Uncover, increase heat to medium, add scallions and stir fry to evaporate any moisture remaining in the pan and to lightly brown the cauliflower and cook the scallions. (about 5-10 min) Stir in the remaining tablespoon of oil during browning. Add kari leaves, if you are using them. Stir to mis, check for salt, serve immediately.
Ingredients:
1 small head cauliflower (~1.25 lbs)
2 bunches of scallions
4 Tbs vegetable oil or ghee
1/2 t black or brown mustard seeds
1/2 t. tumeric
1-2 green chilis chopped or 1/4 t red pepper
1/2-3/4 teaspoon salt (to taste)
6-8 fresh or dry kari leaves, slightly crushed (optional)
Procedure:
1.separate cauliflower into very small flowerets (about 1/2-3/4 in pieces) wash in cold water & drain.
2. Trim the root ends of the scallions and chop them (including the green part) into 1/4-1/3 inch pieces
3. Measure out the spices and place them, the vegetables, and 1/3 cup hot water right next to the stove
4. Heat 3 T of the oil over high heat in a large frying pan or skillet. When the oil is very hot, carefully add the mustard seeds. Keep a pot lid or spatter screen handy because the seeds may splutter when added. When the mustard seeds turn grey (about 3 min) add tumeric, chillies, and salt stirring rapidly. Add cauliflower. Stir to distribute the spices and add the hot water. Reduce heat to medium low and cook, covered, until the cauliflower is cooked to crispy-tenderness (15-20 min) Uncover, increase heat to medium, add scallions and stir fry to evaporate any moisture remaining in the pan and to lightly brown the cauliflower and cook the scallions. (about 5-10 min) Stir in the remaining tablespoon of oil during browning. Add kari leaves, if you are using them. Stir to mis, check for salt, serve immediately.
Comment