Full Gobi, Caulifower roast

                                 

                     
Anecdote

When my brother got married, it was an arranged affair, arranged largely by yours truly, he had laid out a condition. That his in-laws should be more into food than we were and that his wife making diced potato curry cooked with black cumin seeds to be devoured with fattening flour puris would be a good to have. Now, archaic as this traditional desire of his sounded, we all laughed along and inadvertently found him a perfect match.

Mashi, in our community is a generic term for an aunt though the dictionary representation is mother’s sister. I however refer to Mashi in this chapter, to my brother’s mother-in-law who gave this cauliflower concoction recipe to my mother who then passed it on to me. So, I bring to you Mashi’s cauliflower roast the recipe of which Ashwini, my suave investment banker friend, requested to be passed on further. 

Stuff that you must have:

Cauliflower
Tomato puree
Ginger and onion paste
Tomato ketch-up
Wostershire sauce
Salt
Sugar
Cooking oil

What to do:

In a large bowl par boil large chunks of cauliflower, one cut into 6-8 large pieces in salt water. Drain the water out and wipe the florets. Warm oil in a wok and golden fry the florets. Make a paste of 2 onions and 1 and a half inch of ginger. In warm oil, add in the paste after seasoning the oil with 4 whole cardamoms and a half inch long stick of cinnamon. Stir the paste so that it cooks till it releases drops of oil in the wok sides. Add a tetra pack of tomato puree. Stir for 2 minutes. Add the florets and dry roast in the wok. Add salt to taste. This will be a 4 minute process. Add a pinch of sugar, 3 tea spoons of tomato ketch-up and 2 tea spoons of worcester sauce. Stir for another minute or two and you are done.

How to serve:

Like any roast set the dish out in a large semi flat glass or ceramic bowl. You can serve some French fries in the side of the same bowl just for some carb kicks. Best had with bread or even some carrot rice.

Trivia:

Though the 'Cauliflower' is low in fat and high on vitamin A, it has not been treated well in English literature. Mark Twain called the cauliflower nothing but 'cabbage with a college education'.