Toast the sesame seeds then the cumin seeds in a
frypan, without any added oil. The sesame seeds are
ready when they are golden brown, and the cumin seeds
when they pop, smell good, and have all heated
through, in 1-2 minutes if you start with a hot pan.
Grind the toasted sesame and cumin seeds, separately
or mixed.
: Mix the toasted seeds, garlic, ginger and
peanuts, adding the turmeric, chilli powder, ground
cloves and salt, and put aside. Chop the onions and
put them in a large pot or pan to cook in the oil.
Cook until transparent and lightly coloured, taking
care not to let them burn. Stir the spice mixture
through the onion, then add the cauliflower which has
been broken and cut into florets, each the size of a
walnut.
: Add the lemon juice and about 1/4 cup of
water, cover, and cook over a moderate heat , stirring
and tossing the cauliflower occasionally, until it is
tender-crisp. Add a little extra water during cooking
if necessary. If you find that there is liquid left
when the cauliflower is cooked, thicken it with a
little cornflour paste and toss the cauliflower in it.
Taste and add extra salt if necessary. Serve with
dahl, rice, a tomato salad, cucumbers in yoghurt and
toasted coconut.
