Cauliflower with Spring Onions – Gobhi Kari

A bean recipe for every taste:

Cut the cauliflower head into very small roses, rinse and drain. Clean the spring onions and cut them off together with the green parts. Have ready the spices, vegetables and one eighth of a liter of hot water.

Heat 3 tablespoons of oil in a large frying pan or Reindl. When the oil is very hot, carefully add the mustard seeds and cover with a lid. After 15 seconds (the mustard seeds have turned a gray color) add urad dal and brown. Next add salt, chili, turmeric and spring onions and stir heartily. Saute briefly, then add the cauliflower. Stir everything well, then pour in the hot water.

Lower the temperature to medium and, with the lid closed, cook the cauliflower until tender in 15-20 min. Remove the lid, increase the temperature and steam, stirring, until the liquid boils away and the cauliflower is lightly browned. During this process, stir in the remaining tbsp. oil. Fold in curry leaves if remaining. Season with salt and serve on the spot.

Notes: 4 servings as a side dish, good vegetable dish for 2 as a main course.

Without urad dal, prepared with some dried curry leaves.

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