Indians love their cauliflower (gobhi) and eat huge amounts of it. This passion has led to the creation of some seriously delicious vegetable dishes. Cauliflower is never boiled in India, since it removes any flavor and make it mushy. Rather, cauliflower is stir fried in its own moisture.
This dish is a specialty of the south western region. Whereas the Chinese and Americans use scallions to enhance dishes, Indians treat them as a vegetable in their own right, or mix them with another vegetable like cauliflower.
Gobhi Kari – Cauliflower and Scallion with Black Mustard Seeds
- Wok or large frying pan with cover
- 1 medium Cauliflower
- 2 bunch Scallions (12-15 scallions)
- 4 tbsp Vegetable oil
- ½ tsp Black mustard seeds
- ½ tsp Turmeric
- 1 small Green chili, chopped (or ¼ tsp red pepper)
- 1½ tsp Kosher salt
- 6 dried Curry leaves, slightly crumbled
- Prep – Separate cauliflower into small ⅓-inch pieces, using a knife when necessary. Rinse and drain.Trim root end of scallions and cut into ⅓ slices, green parts and everything.Measure out mustard seeds in one tiny bowl. In another bowl, combine turmeric, chilies, salt, and scallions. Place next to stove with cauliflower and ½ cup of hot water.
- Cook – In a wok or large frying pan, heat 3 tbsp oil over high heat. When hot, add mustard seeds and cook quickly until they turn gray. Use cover to block any renegade seeds that might pop out. Quickly stir in spices and scallions for 15 seconds. Stir in the cauliflower and then water. Reduce heat to medium-low, cover, and cook about 15 minutes to soften and begin browning the cauliflower. Uncover and increase heat to medium. Stir fry to remove moisture, 5-10 minutes, and to lightly brown the cauliflower. Stir in 1 tbsp oil half way through cooking. Turn heat off and add curry leaves. Stir to combine, adjust for salt, and serve hot bowl.