Andrea's Dry Cauliflower Curry

 Andrea is a dear friend of mine, we go back a long way.  We studied together in the same school for 10 years and she migrated with her family to Australia.  I followed a decade later and we got back in touch.  When you are a new migrant, it is a luxury to have a childhood friend live close by.  The friend becomes your family and I appreciate all the help she gave us to help us settle into Melbourne. She introduced me to this curry when she brought it over one time - to save me cooking when I had just had my baby.  I love the simple flavours in this dish. This dish can be had as a side dish with Indian meals or you can have as part of your meat and 3 veggies combo with a steak or lamb chop.  As usual, remember you do not have to add chilli just because I have added it to the dish.  

Ingredients:

1/2 a head of cauliflower, washed and broken into florets

1 or 2 green chillies

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds, powdered

1 teaspoon cumin seeds, whole

1/2 teaspoon black pepper, freshly crushed

1/2 tablespoon vegetable oil

1/2 teaspoon mustard seeds

1 stalk curry leaves

salt to taste

Method: 

In a large wok, add the cauliflower, about a tablespoon of water, green chillies, turmeric and cumin powder. Cook in a low fire till just done and the cauliflower still has a bit of crunch.

Add the powdered cumin, pepper, salt and mix well.

In a separate wok, heat the oil and add mustard seeds.  When it crackles, add the curry leaves.

Pour the tempering over the cauliflower and give it a good mix.

Serve hot with rice and gravy as a side dish.