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Published on Jun 20, 2009
1 small cauliflower (3 cups), divided into small
11/2 cups carrots, peeled and thinly sliced (1/4-inch)
11/2 cups zucchini, thinly sliced (1/4-inch)
4 tsp vegetable oil
a pinch of asafetida
1/2 tsp cumin seeds
1 tsp fresh ginger, chopped
1/4 tsp turmeric
11/2 tsp salt
1/2 tsp cayenne pepper (optional)
1 tbsp coriander powder
1/2 tsp mango powder
3/4 tsp garam masala
1 tbsp fresh coriander, finely chopped (cilantro)
Wash and drain cauliflower, carrots and zucchini. Set aside.
Heat 1 tbsp oil in a heavy, nonstick skillet over medium high heat. Add asafetida and cumin seeds and cook for a few seconds until seeds are golden brown.
Add vegetables and stir. Add ginger, turmeric, salt and cayenne pepper. Stir thoroughly.
Heat through, cover with a lid and reduce heat. Simmer for 810 minutes. Open 12 times to stir the vegetables. Cook until vegetables are tender but firm.
Sprinkle with coriander powder, mango powder and garam masala. Stir carefully in a lifting and turning fashion so as not to mash the vegetables.
Add the remaining 1 tbsp of oil around the sides of the pan, allowing the oil to get to the bottom of the pan. All the liquid from the vegetables should be evaporated; if not, increase heat to evaporate it. Fry for 35 minutes, stirring once or twice in the same lifting and turning fashion. (This final roasting or frying in the oil brings out the true flavor of this dish.)
Transfer to a serving platter. Garnish with fresh coriander.