- Servings: 6
1/4 cup oil (Jaffrey recommends peanut or olive, but I went with the much-more-delicious coconut)
4-6 carrots, peeled and cut into thick disks
1 small cauliflower, broken into small florets
3/4 teaspoon coarse salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 1/2 teaspoon ground coriander
1 teaspoon amchur powder (dried green mango), or 2 tablespoons lemon juice
generous pinch asafoetida
1 teaspoon cumin seeds
1-inch piece ginger, peeled and julienned
1 handful coarsely chopped cilantro
1 small fresh green or red chili, minced (optional)
Pour the oil into a large frying pan and set over medium-high heat. When hot, add the carrots, and cook, stirring occasionally, until caramelized on the outside and cooked-yet-crisp on the inside, ~7 minutes. Transfer to a bowl, and then cook the cauliflower until the same, ~5 minutes.
While the vegetables are cooking, mix together the salt, turmeric, cayenne, coriander, and amchur (if using) in a small bowl. When the vegetable are cooked, sprinkle with the herbs (and lemon juice, if using instead of amchur), and toss to combine.
In the same pan in which you cooked the vegetables, add the pinch of asafoetida (if there's a lot of oil left, you can drain some, but I found that the cauliflower sopped up most of it). Let sizzle for a few seconds, then add the cumin seeds and stir until sizzling. Add the ginger, and stir for under a minute. Add the cauliflower and carrot, mix gently, then add a splash of water, lower the heat, and cover. Cook for a minute or two, until the vegetables have softened and the flavors have blended. Sprinkle with the cilantro and chili, and serve.