Page 8 - UMass2018_CookBook

Ingredients
Serves 4 to 6
FOR THE MASALA:
1 teaspoon mustard, toasted
1⁄4 teaspoon fenugreek seeds, toasted
Red chile powder, to taste Tamarind, to taste
1⁄4 cup unsweetened coconut flakes
Pinch of ground turmeric
FOR THE SEASONING:
2 tablespoons vegetable oil
1⁄2 teaspoon whole black mustard seeds
About 10 curry leaves
2 or 3 garlic cloves, minced or finely chopped
1 small yellow onion, minced
1 head cauliflower, cut into big chunks
Cauliflower Masala
Subbaswamy Family, Amherst, MA
“I make this side dish because every member of the Subbaswamy family likes cauliflower. My husband Chancellor Subbaswamy likes cauliflower in any form because it is a ‘healthy carb.’ Just to trick him, maybe I will add cauli- flower for vegetable biryani, sneak in rice, too. Hope you enjoy this side vegetable dish.”
— Mala Subbaswamy
Preparation
1. To make the masala, grind together the mustard, fenugreek seeds, chile powder, tamarind, coconut and turmeric.
2. Heat the oil in a large sauté pan over me- dium-high heat. Add the masala, mustard seeds, curry leaves, garlic and onion and cook, stirring occasionally, for 1 minute. Add the cauliflower and stir well. Reduce the heat to low, cover and cook until the cauli- flower is just tender, about 2 minutes.
4 | TASTE OF HOME