Chilli and coriander cauliflower with eggs

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

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/

Asia
India
Northeast India
Side dish
Vegetarian

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