Cauliflower Ambat

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1/2 tsp. fenugreek seeds
1 to 2 dried red chilies, chopped
85 grams (3 oz.) unroasted shelled split cashews
85 grams (3 oz.) whole green beans, cut in 1-inch pieces
425 ml. (15 fl. oz.) water
Cauliflower (approximately 340 grams or 12 oz.), cut in florets
1 tsp. salt
45 grams (1-1/2 oz.) ghee or unsalted butter
1 onion, finely chopped
1 tsp. turmeric
1-1/2 tbsp. coconut milk powder
170 ml. (6 fl. oz.) hot water
1/2 tsp. tamarind concentrate or 1 tbsp. lime juice

INSTRUCTIONS

Heat the oil in a small saucepan over a low heat and fry the fenugreek and chilies until they are just a shade darker. Remove from the heat and cool. Crush with a pestle and mortar to make a paste, using the oil in which they were fried.

Put the cashews and green beans in a saucepan with the water and bring to the boil. Reduce the heat, cover and cook for 5 minutes. Add the cauliflower and salt. Cover and cook for a further 5 minutes. Add the crushed spice paste and stir well. Remove from the heat.

In a separate pan, heat the ghee or butter over a medium heat and fry the onions until they are a pale golden colour, 6 to 7 minutes. Stir in the turmeric and fry for 1 minute. Stir this into the vegetables along with all the ghee or butter. Blend the coconut milk powder with the hot water and add to the vegetables. Return to the heat and bring to a gentle simmer. Add the tamarind and stir gently until dissolved. Cook gently without a lid for 5 to 6 minutes. If using lime juice, add now and remove from the heat and serve.

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