Name: Cauliflower braised with chilli
Yield: Serves 4
Cuisine: India
Ingredients: 45 ml/3 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp fenugreek seeds; 1 cauliflower, divided into 1cm/½in florets; 1–2 dried red chillies, chopped; 400 ml/14fl oz/1½ cups canned coconut milk; 25 ml/1½ tbsp tamarind juice or lime juice; plain (all-purpose) flour, to serve; 5 ml/1 tsp salt, or to taste; 1 red onion, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this dish, Ambat, which is a classic example of the delicious, healthy cuisine of Karnataka, florets of cauliflower are simmered in rich coconut milk, teamed with lightly browned red onion. It goes well with plain boiled basmati rice.

Ingredients

45 ml/3 tbsp sunflower oil or light olive oil
2.5 ml/

Method

In a small pan, heat 10 ml/2 tsp of the oil over a low heat and add the fenugreek and chillies. Stir them around until they are just a shade darker. Leave to cool.

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Ingredients

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