Cauliflower with mustard

Ingredients for 4 servings:

• 2 tsp mustard seeds, yellow
• 2 tsp mustard seeds, brown
• 1 tsp ground turmeric
• 1 tsp tamarind paste
• 2 tbsp oil (mustard oil or other)
• 2 cloves garlic, finely chopped
• ½ onion(s), finely chopped
• 600 g cauliflower, cut into small florets
• 3 chili peppers, mild, green, pitted and finely chopped
• 2 tsp black cumin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Indian vegetable side dish

Finely grind the mustard seeds in a spice grinder or mortar and pestle and mix with the turmeric, tamarind extract, and 100 ml of water to form a smooth, fairly runny paste. Heat oil in a pan or frying pan until smoking point, then reduce the heat and fry the onions and garlic until golden brown. Fry the cauliflower in batches, adding a little more oil if necessary. Add the chili and fry for 1 minute. Return all of the fried cauliflower to the pan, drizzle with the mustard paste, and mix well. Increase the heat to high and bring to a boil briefly, even if there is little sauce. Reduce the heat and cover the pan. Saute the cauliflower until it is al dente and the spices are dry. You may need to sprinkle a little water over the cauliflower to prevent it from sticking. If there is too much sauce left at the end of the cooking time, continue to simmer with the lid open until it has evaporated. Season with salt and serve.