Cauliflower Cachumbar
his is a salad from India’s western state of Gujarat. Two tablespoons of crushed roasted peanuts could be added to it just before serving and stirred in. It may be served with most Indian meals and lasts several days in the refrigerator if kept covered.
Recipe information
Yield
serves 4
Ingredients
3 cups (9 ounces) chopped cauliflower (chop it so no piece is larger than 1/3-inch by 1/4-inch)
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon finely chopped hot green chili, such as bird’s-eye, green cayenne, or jalapeño
3–4 tablespoons chopped cilantro
1/2 teaspoon sugar
2 tablespoons lemon juice
2 teaspoons wine vinegar (red or white)
1 tablespoon olive or canola oil
1/2 teaspoon whole brown or yellow mustard seeds
Preparation
Step 1
Put the cauliflower in a bowl. Add the salt and rub it in, mixing well. Let macerate for 1–3 hours.
Step 2
If any liquid has accumulated, drain it. Add the cayenne, chilies, cilantro, sugar, lemon juice, and vinegar. Mix.
Step 3
Put the oil in a small pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the seeds begin to pop, a matter of seconds, pour the contents of the pan over the cauliflower. Stir to mix.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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