Indian Cauliflower – Sambhara

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 1 pepper, hot, cut into fine rings
• ½ red bell pepper(s)
• ½ bell pepper(s), green
• 3 tbsp lemon juice
• 1 tsp mustard seeds
• 1 tsp caraway seeds
• 1 tbsp oil
• Salt, pepper and asafoetida (devil’s dung) (can also be omitted)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vegetarian dish from Indian cuisine, prepared in a flash

Clean the cauliflower and cut into small florets, leaving just a little of the stem attached. The pieces should be no more than 2 cm long on each side. Clean the bell peppers and cut into very fine strips. Also finely chop the chili peppers. Heat the oil and fry the mustard seeds and caraway seeds for 2-3 minutes. Caution: The mustard seeds will “jump” in the pan; cover immediately with a sieve! Add all the vegetables and fry for 4-5 minutes. If using, add a dash of asafoetida, and season with lemon juice, salt, and pepper. Serve with Indian-style rice (see recipe in my profile).