Spicy Cauliflower Stems

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Serves: 4
Total Calories: 863.735

Ingredients

1 tablespoon or store-bought 
3 stems (6-inch each) cauliflower (or 3-inch stems from 6 cauliflowers) 
2 tablespoons mustard oil or peanut oil 
1 large onion , cut in half lengthwise and thinly sliced 
2 tablespoons peeled minced fresh ginger 
1 to 3 fresh green chili pepper , such as serrano, minced with seeds 
1 tablespoon coriander seeds, coarsely ground 
1 teaspoon ground cumin 
1/2 teaspoon ground paprika 
1/4 teaspoon ground turmeric 
1 teaspoon cayenne pepper , or to taste 
1 teaspoon salt , or to taste 
1 large tomato , finely chopped 
1/2 cup finely chopped fresh cilantro , including soft stems 
1 teaspoon mango powder 
1/2 teaspoon 

Directions:

1. Prepare the 5-spice mixture. Then wash the cauliflower stems well. Cut each inch stem in half cross-wise and then into halves or quarters lengthwise, depending on their thickness.

2. Heat the oil in a medium cast-iron or nonstick wok or skillet over medium-high heat and add the 5-spice mixture they should sizzle upon contact with the hot oil. Quickly add the cauliflower stems and cook, stirring, until golden, 4 to 5 minutes.

3. Add the onion, ginger, and green chili peppers, and stir until golden, 3 to 5 minutes. Mix in the coriander, cumin, paprika, turmeric, cayenne pepper, and salt, and stir about 1 minute. Add the tomato and cilantro and cook, stirring, until all the juices dry up and the spices cling to the pieces, 3 to 5 minutes. Mix in the mango powder. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 863.735
Calories from Fat: 267.161