Cauliflower

with Fennel and Mustard Seeds

Baghari p ho o l go b i
Serves 6

1 large or 2 medium-sized cauliflowers (you need about 900 g/2 lbs florets) 7 tablespoons vegetable oil 2 teaspoons fennel seeds 1 tablespoon black mustard seeds About 1 teaspoons salt Cut the cauliflower into delicate florets that are no longer than 5 cm (2 inches), no wider at the head than 2.5 cm (1 inch) 1 and about 1 cm ( 3 inch thick). Put them into a bowl of water for at least 30 minutes. Drain them just before you get ready to cook. Put the oil in a large, 25-30 cm (10-12 inch) frying pan and set over medium heat. When hot, put in the fennel and mustard seeds. As soon as the mustard seeds begin to pop, put in the finely chopped garlic. Stir and fry until the garlic pieces are lightly browned. Add the
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1 tablespoon peeled, very finely chopped garlic

4 teaspoon ground turmeric 4 - 3 teaspoon cayenne pepper

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About 4 tablespoons water turmeric and cayenne. Stir once and quickly put in the cauliflower, salt and water. Stir and cook on medium heat for 6-7 minutes or until the cauliflower is just done. It should retain its crispness and there should be no liquid left. If the water evaporates before the cauliflower is done, add a little more. (If your frying pan is smaller than the suggested size, the cauliflower will take longer to cook. In that case, it might be a good idea to cover it for 5 minutes.)