I don’t cook Indian all that often, although after tonight’s dinner, that may soon change.
Cauliflower Bihari — Cauliflower bathed in a gently spiced coconut gravy, and garnished with cilantro, lemon juice and toasted almonds, served over jasmine rice
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This was adapted from a recent blog entry that appeared in the New York Times. Although the recipe therein mentions green beans, any vegetable can be used. I made a couple of changes based on the contents of my pantry. I subbed lemon juice instead of lime juice, yellow mustard seeds instead of ground coriander, ghee instead of the olive oil and a little leftover Sichuan chile paste instead of the red pepper flakes. If I had any dried chiles, I’d have used those instead.
The result was no less delicious. This recipe is a keeper.