Smowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is a dry textured, succulant everyday dish that can be feartured on any lunch or dinner.
3-4 tbs ghee or vegetable oil
1 inch of fresh ginger root
1-2 green jalapeno chilies. cored, seeded, and slivered
1 tsp cumin seeds
1/2 tsp black mustard seeds
3 large cauliflower, trimmed, cored, and cut into flowerets
1 tsp ground coriander
1/2 tsp tumeric
1 tsp salt
3 medium sized tomatoes. each peeled and cut into eighths. (about 1 lb.)
1 tsp garam masala
3 tbs coarsely chopped fresh coriander or parsley
1. Heat the ghee or oil in a large non-stick cassarole or saute pan over moderate to moderatly high heat. When it’s hot but not smoking, drop in ginger, chilies, mustard and cumin seeds. Fry until the mustard seeds pop and turn gray and the cumin seeds turn brown. Stir in the cauliflower, ground coriander, tumeric, and salt. Stir-fry until the flowerettes are slightly browned, then stir in the tomatoes. Cover and reduce heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking, or until the cauliflower stalks are just tender.
2. Uncover, raise the heat and stir fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh herb, and butter if desired.