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Cauliflower and Potato Kootu
This is a recipe by Sarojini Ambrose, a friend of ours from Monmouth College. I add a little liquid and serve it on rice, but it works well on its own also. - Jo
- 1 head cauliflower
- 2 medium potatoes (I use 4 - 5)
- 1 small onion
- 1/2 tsp red pepper
- 1 large tomato
- 1 jalapeno pepper
- 1 1/2 tsp ground red pepper (I use 1 - 1 1/2 tsp hot curry powder instead)
- 1/4 inch ginger root
- 1 large pod garlic
- 1/2 tsp ground cumin
- 1/4 tsp coriander
- 1/2 tsp fennel (opt.)
- canola oil
- 2 chicken bouillon cubes
- 10 mustard seeds
- Cut cauliflower into small pieces, wash and drain.
- With a mortar and pestle, crush ginger root, garlic and fennel. (I grate mine.)
- Cut onion into small pieces. Dice jalapeno pepper.
- Heat about 5 T oil in a saucepan. To check if it is sufficiently heated, drop into oil about 10 mustard seeds and wait until they pop. Then saute onions and pepper.
- When onion has turned golden brown, add sliced tomato, 1 1/2 tsp red pepper (or curry powder), crushed ginger mixture, cumin and coriander. Let it cook for 5 minutes or a little more--until the tomato has turned it into paste and the spices have been well absorbed in it.
- Add cauliflower and stir well, so that the pieces are covered in the tomato and spice mix. Cook over medium heat.
- In a separate pan, heat about 8 T oil. Check if oil is ready by doing mustard seed test. When oil is ready, add the potato pieces rubbed with 1/2 tsp red pepper.
- When cauliflower is nearly cooked the way you like to eat it, add 1 chicken bouillon. The second chicken bouillon is to be added to the potatoes.
- When cauliflower is done and the potatoes crisp, add potatoes to the cauliflower and mix two gently. The cauliflower and potato kootu is now ready.