Cauliflower Ambat
Serving Size : 1
Ingredients for prepare Cauliflower Ambat
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | teaspoons | sunflower oil |
| 1/2 | teaspoon | fenugreek seeds |
| 1 | long | slim dried red chillies - chopped, up to 2 |
| 3 | ounces | unroasted shelled cashews - split |
| 1 | 3 ounce | who green beans - cut into 1 inch |
pieces
cauliflower ambat |
| 15 | | floz water |
| 1 | medium | cauliflower - about 12oz when |
outer leaves
removed, cut into
cauliflower ambat |
| 1/2 | inch | florets |
| 1 | teaspoon | salt |
| 1 1/2 | ounces | ghee or unsalted butter |
| 1 | medium | onion - about 6oz, finely |
chopped
cauliflower ambat |
| 1 | teaspoon | turmeric |
| 1 1/2 | | coconut milk powder |
| 6 | | floz hot water |
| 1/2 | teaspoon | tamarind concentrate or 1tbsp lime juice |
recipe Cauliflower Ambat
Heat the oil in a small saucepan over a
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low heat and fry the fenugreek and chillies until they are just a shade darker. Remove from the heat and
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cool. Crush with a pestle and mortar, to make a paste using the oil in which they
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were fried. Put the cashews and green beans in a saucepan with the water and bring
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to the boil. Reduce the heat, cover and cook for 5 minutes. Add the cauliflower and salt. Cover
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and cook for a further 5 minutes. Add the crushed spice paste and
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stir well. Remove from the heat. In a separate pan, heat the ghee or butter
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over a medium heat and fry the onions until they are a pale golden colour, about 6-7
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minutes. Stir in the turmeric and fry for 1 minute. Stir this into the vegetables along with all the
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ghee or butter. Blend the coconut milk powder with the hot water and add to the vegetables. Return
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to the heat and bring to a gentle simmer. Add the tamarind and stir gently until dissolved.
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Cook gently without a lid for 5-6 minutes. If using lime juice, add now and remove from the
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heat and serve. Serve with beef curry or mutton curry and plain boiled rice. DISCLAIMER© Copyright 1996 - SelecTV Cable
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