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Cauliflower Sabzi


coconut oil

1/4 CUP
black mustard seeds 1 TSP
asafoetida PINCH
jewel yam 1 MEDIUM

fennel bulb

cauliflower, whole 1/2
green onions, sliced 3 STALKS
fennel stems 2
turmeric powder 1 TSP
serrano pepper, sliced 1 WHOLE 
salt  1 & 1/2 TSP
garam masala 1/2 TSP

toasted cashew pieces

1/2 CUP  
cilantro, chopped SMALL HANDFUL  
fennel fronds FROM STEMS ABOVE   

* if using white meat, reduce the cooking time



Without peeling it, cut the yam into 3/4 inch cubes.  Slice the green onions including the white tops & the fennel stems.  Cut the cauliflower into 1 inch florets & chop the leaves & stems into smaller pieces.


In a Dutch oven or a heavy duty pot with a lid, heat up the coconut oil & pop the mustard seeds, then add the asafoetida.  Add the yam, stir, lower the heat & cover the pot for 3-4 minutes, stirring occasionally or until the yam is almost cooked through.  Add the green onions & sliced fennel stems, raise the heat to medium & cook for another minute or two.  Then add the cauliflower, turmeric, serrano & salt.  Mix together & cook for 3-4 minutes.  Then lower the heat & cook covered for another 2-3 minutes, or until the cauliflower is cooked (tender but not soft).  


Turn the heat off, stir in the garam masala, toasted cashew pieces, cilantro & fennel fronds.  


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