Name: Chilli and coriander cauliflower with eggs
Yield: Serves 4
Cuisine: India
Ingredients: 5 ml/1 tsp salt, or to taste; warm Indian bread, to serve; 4 large eggs, beaten; 30 ml/2 tbsp chopped fresh coriander (cilantro); 1 medium cauliflower, about 400 g/14 oz; 45 ml/3 tbsp sunflower or light olive oil; 1.25 ml/¼ tsp cumin seeds; 1 large red onion, finely chopped; 2 fresh red chillies, sliced at an angle (deseeded if preferred); 2.5 ml/½ tsp ground turmeric; 1.25 ml/¼ tsp black mustard seeds; 1.25 ml/¼ tsp nigella seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Cauliflower was first grown in India in the 19th century and is now popular in many dishes. Instead of being boiled or steamed, the cauliflower in this dish, Phulkobi Aru Konir Torkari, is stir-fried with a range of spices until lightly browned. Eggs are scrambled in at the end of the cooking time to provide a contrast in texture.

Ingredients

1 medium cauliflower, about 400 g/14 oz
45 ml/

Method

Using a knife, divide the cauliflower into even-sized florets.
Heat the oil in a heavy, non-stick pan over a medium heat. When hot, add the mustard seeds followed by the nigella and cumin. Let the seeds crackle for 10 seconds, then add