A hot spicy dish of cauliflower flavoured with mustard seed, Gobi Ki Sabzi (goh-bee kee sahb-zee) may be served with chapattis as part of an Indian meal.
5 tablespoons vegetable oil
1 teaspoon mustard seeds
1-inch piece fresh root ginger, peeled and cut into very thin strips
1 onion, sliced
1 teaspoon turmeric green chilli, chopped large cauliflower, trimmed, washed and separated into flowerets
1 teaspoon salt juice of
1 tablespoon finely chopped fresh coriander leaves
In a large saucepan, heat the oil over moderately high heat. Add the mustard seeds, reduce the heat to moderate and cover the pan. When the seeds stop spattering, remove the lid and add the ginger, onion, turmeric and green chilli. Fry stirring occasionally, for 3 minutes.
Add the cauliflower and salt and stir well. Sprinkle the lemon juice over the top, cover the pan, reduce the heat to low and cook the cauliflower for 20 minutes, or until the flowerets are tender but not mushy.
Turn the contents of the pan into a warmed serving dish. Sprinkle over the chopped coriander leaves and serve.