1 kg cauliflower, broken into florets 1 kg carrots, grated 350 g peas, from frozen, thawed 6 tomatoes, chopped small 200 g shallots, sliced 4 tbsp (60 ml) vegetable oil 60 ml water + 30 ml water 30 g garlic, chopped small 30 g ginger root, chopped small 4 green chillies 10 g cumin seeds 10 g garam masala 10 g mustard seeds 5 cm turmeric root, chopped small Salt, large pinch 60 g coriander leaves, for garnish
Fry shallots in a tablespoon of oil until crispy, set aside. Blend garlic, ginger, green chillies and turmeric root in four tablespoons of water to form a loose paste. Pour remaining (three tablespoons) oil in to a large wok, fry the cumin and mustard seeds. When the mustard seeds begin to pop add the paste, fry for five minutes. Add the tomatoes, garum masala and salt, cook for ten minutes. Add the cauliflower and two tablespoons of water. Reduce heat, cook cauliflower for 15 minutes. Fold carrots into the mixture, increase heat, cook for five minutes. Finish by stirring the peas into the mixture. Garnish each serving with coriander leaves. Serve with Kerala parotta or paratha.
INDIGENOUS INGREDIENTS = Carrots | Cauliflower | Coriander Leaves | Cumin Seeds | Garum Masala | Garlic | Ginger | Green Chillies | Mustard Seeds | Peas | Turmeric Root
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS