Escolar Documentos
Profissional Documentos
Cultura Documentos
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
1 2
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.)