Keralan Cauliflower Bhaji Recipes

KERALAN VEGGIE CURRY

Steps:

• Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)
• START COOKING
• Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred.
• Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on.
• Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
• Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan.
• Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices.
• Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
• Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up.
• Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper.
• Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.

SPINACH AND CAULIFLOWER BHAJI

Steps:

• Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
• Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

CAULIFLOWER BHAJI

Steps:

• Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
• Add the onions and garlic and 1/3 cup water until softened.
• Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
• Add the cauliflower and potatoes and 2/3 cup water.
• Cook for 5 minutes stirring occasionally.
• Add yogurt.
• Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
• Add peas and cook for 5 minutes Garnish with coriander leaves and serve.