Name: Duck eggs with cauliflower
Yield: Serves 4
Cuisine: India
Ingredients: Wholemeal (whole-wheat) Flat Bread and/or Plain Boiled Rice and Red Split Lentils with Mustard and Cumin, to serve; 2.5 ml/½ tsp black mustard seeds; 4 duck eggs, beaten; 2.5 ml/½ tsp salt, or to taste; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 5 ml/1 tsp cumin seeds, lightly crushed; 1 medium-sized cauliflower, about 450g/1lb, divided into 2.5cm/1in florets; 5 ml/1 tsp coriander seeds, lightly crushed; 1 medium onion, finely sliced; iced water; 2.5 ml/½ tsp nigella seeds; 1-2 fresh green chillies, finely chopped (deseeded if preferred); 5 ml/1 tsp ground turmeric; 45 ml/3 tbsp sunflower oil or light olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Duck eggs are very popular in the north-east of India, but hen’s eggs are also perfectly suitable here. This dish, Hahor Koni Aru Phoolkobi, was created by my mother and includes lightly spiced cauliflower florets and golden eggs accentuated with fresh chillies and coriander leaves.

Ingredients

1 medium-sized cauliflower, about 450g/1lb, divided into 2.5cm/1in florets
iced water
45 ml/3 tbsp<

Method

Blanch the cauliflower florets in boiling salted water for 3 minutes, drain, then immediately plunge in iced water.
Heat the oil in a non-stick wok or a frying pan over a medium heat. When hot, but not smoking, add the mustard seeds, and as soon as they pop, add the cumin, coriander and nigella seeds.
Let the seeds crackle for a few s

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Duck eggs with cauliflower

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