4 Servings 20 min Cook
1/2 Head large (6-7" dia.) Cauliflower
4 Fig Figs, Dried
1/2 Cup (8 fl oz) Plain Yogurt
1 Tsp Chili Powder
1/2 Tsp Curry Powder
2 Pepper Green Peppers
1 Tbsp Olive Oil
1/2 Tsp, whole Cumin
1 1/3 Cup, sliced Onions
1/4 Slices (1" dia) Ginger Root
1 0 Cup, chopped or sliced Tomatoes
1/4 Tsp Turmeric
1 Dash Salt
0 Sprigs Fresh Cilantro
Par-boil the cauliflower florets in boiling water with a pinch of salt, 5-6 minutes; drain and set aside.
Grind the figs, yogurt, red chili powder, curry powder, and 1 of the small green chili to form a smooth paste.
Add small amounts of water (about 1/4 tsp at a time) while grinding to paste; set aside.
In a pan, heat up the oil.
Splutter cumin seeds.
Add 1 slit green chili.
Sauté for few seconds
Add sliced onions, sauté and cook adding a pinch of salt until it softens.
Add grated ginger, sauté until they brown up at the edges
Add the chopped tomatoes, stir and cook on medium-high heat for a minute; once it breaks down well simmer and cook until you see droplets of oil along the edge oozing out
Now add the ground paste.
stir and cook well at medium-high heat for 1 minute, then simmer for about 5 minutes, stirring often.
you will notice the figs caramalizing as the mixture cooks.
Stir and cook until the color darkens slightly.
Add salt and turmeric and mix.
Add parboiled cauliflower.
Mix everything well.
check salt add a little more if needed.
cover and cook for 1-2 minutes ensuring that the cauliflower gets cooked through.
Serve with any flat-bread or rice (if desired) and garnish with cilantro.