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Cauliflower with Spices
(Baghari Phool Gobi)

If black mustard seed is not available, substitute yellow mustard seed.

Ingredients

Instructions

  1. Heat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes.
  2. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown.
  3. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes.

Yields 6 servings.


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