Ingredients
• 60ml (1/4 cup) vegetable oil
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 3 long fresh green chillies, thinly sliced
• 2 teaspoons mustard seeds
• 1 teaspoon ground turmeric
• 1kg cauliflower, cut into large florets
• 125ml (1/2 cup) water
• 1 teaspoon tamarind puree
Method
1. Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and chilli and cook, stirring occasionally, for 2 minutes or until aromatic. Add the mustard seeds and turmeric and cook, stirring, for 30 seconds or until aromatic and the mustard seeds pop.
2. Add the cauliflower and stir to coat. Add the water and tamarind puree and simmer for 4 minutes or until the cauliflower is tender crisp. Season with salt. Transfer to a serving dish.
