Serves: 4
Total Calories: 417

1 tablespoon Bengali 5-Spices 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 Garam Masala

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: 417
Calories from Fat: 76

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Chopped Spinach with Red Potatoes
Chopped Turnips with Apples and Green Tomatoes
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Eggplant with Red Potatoes
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Ginger Mashed Potatoes with Yogurt
Ginger-Baked Taro Roots with Chaat Masala
Grated Turnips with Turmeric
Green Cabbage with Yellow Mung Beans
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Grilled Mashed Zucchini with Onions and Tomatoes
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North Indian-Style Mixed Cauliflower, Carrots, and Green Beans
Okra with Potatoes and Pear Tomatoes
Oven-Roasted Bell Peppers, Indian Style
Pan-Grilled Asparagus Tips
Petite Peas and Potatoes
Pomegranate Potatoes
Potato-Stuffed Oval Eggplant
Potatoes with Bell Pepper Confetti
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Quick Garlic and Chili Pepper Eggplant
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Quick Pumpkin and Carrot Purée
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Simple Pan-Cooked Gherkins
Smoked Sugar-Snap Peas
South Indian-Style Mixed Vegetables
Spice-Stuffed Baby Zucchini
Spice-Stuffed Indian Eggplant
Spicy Broiled Whole Okra
Spicy Cauliflower Stems
Spicy Chopped Carrots with Fresh Coconut
Spicy Chopped Tomatoes
Spicy Garlic-Flavored Patty Pan Squash
Spicy Green Peas with Onion and Ginger
Spicy Green Plantains
Spicy Mashed Fresh Peaches
Spicy Mushrooms and Bell Peppers
Spicy Potato Balls
Spicy Potatoes with Onions and Tomatoes
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Spicy South Indian Potatoes
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Spicy Yard-Long Beans
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Tart Apples with Cooked Onions
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