Name: Fenugreek-Perfumed Cauliflower with Ivy Gourds (Methiwaale Gobhi Tindora)
Yield: Serves 8
Cuisine: India
Ingredients: ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or ¼ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 2 teaspoons coarse kosher or sea salt; 1 teaspoon ground turmeric; 2 teaspoons cumin seeds; 2 tablespoons canola oil; 1 pound ivy gourd squash (see box) or English cucumbers, ends trimmed off, cut lengthwise into 2-inch-long-and-¼-inch-thick strips; 1 small red onion, cut in half lengthwise and thinly sliced; 1 pound cauliflower, cut into 1-inch florets; 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds)

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Iadore the fresh flavor of this sauce and the perfumed bitterness that emanates from the fenugreek greens. Here cauliflower is happy to play second fiddle to the juicy tenderness of ivy gourd squash, which look like small, thin baby cucumbers. This is a great side dish with a shrimp curry.

Ingredients

2 tablespoons canola oil
2 teaspoons cumin seeds
1 pound

Method

Heat the oil in a large saucepan over medium-high heat. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, about 10 seconds. Immediately add the ivy gourd, cauliflower, onion, chiles, salt, and turmeric. Stir-fry to cook the turmeric, about 5 minutes.
Pour in 1

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Ingredients

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