Cauliflower Rangeen.
Ingredients.
50ml / 2floz of oil.
1 tablespoon of cumin seeds.
1 medium onion, sliced.
450g / 1 lb of cauliflower, broken into florets.
100g / 4oz of fresh or frozen peas.
100g / 4oz of carrots, cut into strips about 5cm / 2 inches long.
1 tablespoon of ground coriander.
1 teaspoon of turmeric.
1 teaspoon of chilli powder.
Salt.
5 or 6 sprigs of coriander leaves, chopped, to garnish.
Method.
1. Heat the oil in a large pan, add the cumin seeds and fry until they crackle.
2. Add the onion and fry quickly until lightly browned.
3. Reduce the heat add the prepared vegetables and the remaining ingredients, except the fresh coriander. Stir well and cook the vegetables in their own juices over a low heat for 30 to 40 minutes until they are tender and most of the liquid has evaporated.
4. A few minutes before serving garnish with the fresh coriander.
Serves 4.
