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Title: Gobi Musallum (Spiced Cauliflower)
Categories: Indian
Yield: 1 Batch

1 lg Cauliflower
1 oz Tamarind
1 c Water; boiling
2 oz Ghee or cooking oil
2 ts Chilli powder
2 ts Ground coriander
2 ts Ground cumin
2 ts Ground turmeric
2 ts Black pepper
1 tb Vinegar
1 ts Salt

This dish is found in one shape or another throughout the whole of
India, but specifically in the west and the south. It uses
cauliflower florets and the addition of tamarind and vinegar gives it
the sourness which typifies the dish. It is also quite a spicy dish,
so watch out!

Preparation time: 2 hours
Cooking time: 30 minutes

Soak the tamarind husk in the boiling water and leave to soak for
approximately 2 hours. Prepare the cauliflower by paring away all the
outer green leaves, cut off the florets, and discard the central
stalk of the cauliflower.

Then heat the ghee or cooking oil and mix in the chilli powder,
coriander, cumin, turmeric, and black pepper. Stir for 2 minutes and
then add the cauliflower florets, turning them gently to ensure they
are nicely coated with spice mixture. Squeeze the tamarind pulp over
the water in which it has been soaking and discard. Pour the tamarind
water into the saucepan and increase the heat. Now add the vinegar
and salt and continue to cook very gently for about 15 minutes until
the cauliflower is tender.

Recipe by Indian Cooking by Khalid Aziz, 1983

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