Thursday, June 2, 2011
I usually end of making a dessert out of mango or eating slices just like that. This time around I was bored of the usual stuff and on a whim decided to cook dinner with mango. On paper, cauliflower and mango didn't look like a great combination, but once on the plate it was good, unusual, but good.
Cauliflower florets – 2 cups
Diced Onion – 1 medium
Garlic – 1 clove
Chopped Mango – 1 medium
Cumin powder – ¼ tsp
Red chili sauce – 1 tsp
Water – 2 cups
Salt and pepper
Red chili flakes – as tolerated
Oil – as needed
In a microwave safe bowl combine water, cauliflower florets and salt. Mix and cook in the microwave for 15 minutes. Alternatively, boil the florets for 10 minutes or so on a gas stove. Drain water, set aside the florets and let them cool.
In a skillet, heat 4 tsp of oil. Shallow fry the cauliflower florets in batches. Add pepper and red chili sauce to every batch while being shallow fried. In the meanwhile, in another pan heat 1 tsp oil and cook the diced onion and garlic for a couple of minutes.
Add chopped mango, red chili flakes, cumin powder, salt and pepper and 2 cups of water. Choose the mango carefully; it should be neither raw nor too ripe. Cook covered for 20 minutes. Puree in blender once cool.
10 minutes before serving this dish, bring the puree to a boil and add the cauliflower florets. Cook them together covered for 5 minutes. Serve hot.
· With brown or white rice
· 1 tsp of Soya sauce adds a nice flavor to this dish.
· The mango is the national fruit of India and mango tree is the national tree of the neighboring country of Bangladesh.