Wednesday, March 25, 2009


This dish was part of the Grrls Night In dinner. I lived off of this dish one summer after finding this recipe in Julie Sahni's Classic Indian Cooking (New York: William Morrow and Company, Inc, 1980) Page 301.

It's really yummy and reasonably easy to make. I begin the prep for this once the salmon goes into the oven. Prep is really important to the success of this dish. There's a lot going on at the beginning, and you need to have everything set out and ready to go.

4 tablespoons vegetable oil
One head cauliflower
2 bunches of scallions
tsp black mustard seeds
2 tsp white split gram beans.
1/2 tsp tumeric
1-2 green chilis or 1/4 tsp cayenne
6-8 kari leaves
salt to taste

You will also need a splatter screen.

Separate the cauliflower into small florets. Rinse in cold water. Then trim the scallions. You'll use the entire scallion. I usually cut the white portion into 1/8" rounds and the green into half inch strips. Measure out the other ingredients into individual containers.

Heat the oil in a heavy bottom skillet or pot, large enough to hold all the ingredients. Add the mustard seeds. This is where you need the splatter screen, or a maid service. Once the popping begin to subside, add the split peas. When they start to brown, add the tumeric, chilis and salt. Saute very briefly and then add a little water to make a paste.

Add the cauliflower and stir to coat. It will turn yellow with the tumeric. Cover and reduce the heat until it starts to get tender. Then add the scallion and kari leaves. Turn the heat up to evaporate extra moisture from the pan. Cook until the scallions brighten.

My understanding is that kari leaves and cilantro are the same thing.

No comments: