Serves 4
• 1 large head cauliflower
• 1 small potato (6 to 8 oz.)
• 4 Tbs. vegetable oil
• 1 tsp. black mustard seeds
• 1 tsp. ground turmeric
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. cayenne pepper
• 1 clove garlic, minced or crushed
• ½ onion, slivered
• 1 tsp. salt
• 1¼ cups water
• 1 medium-sized tomato, chopped
• 2 Tbs. lemon juice
1. Trim and wash the cauliflower and break it up into very small flowerettes. Scrub the potato and boil it in salted water until it is nearly tender, but not quite done.
2. Heat the oil in a fairly large skillet over medium-low heat and add the mustard seeds, heating until the seeds pop, just a few minutes. When the mustard seeds have finished popping, add the turmeric, cumin, coriander, cayenne, garlic, and onions. Sauté this mixture over medium heat, stirring constantly, for 3 to 4 minutes.
3. Add the cauliflower and sauté, stirring often, for 4 to 5 minutes, then add the salt and water and cover the pan tightly. Allow the curry to simmer, covered, for 5 minutes, while you cut up the parboiled potato into 1-inch cubes.
4. Add the potato, stir, cover again, and leave to simmer for 10 minutes. Then add the tomato and the lemon juice and stir, uncovered, over medium heat, for another few minutes before serving.
5. Serve hot with rice, raita, chutneys, and other condiments.
