Cauliflower & Green Beans with Indian Spices
Excellent served with Basmati rice.
| dish: side|
season: summer, fall
Toast cumin and mustard seeds in a dry skillet over medium-low heat, stirring occasionally until very fragrant (4-5 minutes). Don't let them burn. Transfer to a bowl and set aside. Add oil to skillet and warm. Add onion and stir, coating it with the oil. After a minute, add cauliflower, beans, and carrot and let saute undisturbed for a few minutes, then stir occasionally until cauliflower is nicely browned, 5-7 minutes. If needed, add a tiny bit more olive oil. Reduce heat and continue sauteing until cauliflower is tender, but not crumbly. Stir in garlic, ginger, toasted spices and chile flakes. Cook another minute or so to incorporate flavors. Season to taste with salt and pepper and serve immediately.
Fine Cooking, December 2003