I served this dish as a side to my Goan chicken (See previous recipe), but it would also be delicious over rice as part of a vegetarian or vegan meal. While it is traditionally made with peas, the fresh edamame looked so good at the store that I used them instead. This recipe came from a wonderful vegetarian Hindu cookbook that I have had for years called the Flavors of India.
1 large cauliflower
4 Tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon ground turmeric
Kosher salt to taste
2 cups fresh or frozen, defrosted peas or edamame
1/4 – 1/2 teaspoon cayenne
1/3 cup of water
Juice of 1/2 large lemon
- Separate the cauliflower into smallish florets.
- In a frying pan or wok, place the cumin and mustard seeds in the oil over a moderate flame. When the seeds have all started to pop, add the cauliflower, turmeric and salt.
- Saute for about 5 minutes, then reduce the heat to low and cook covered for 3-5 minutes more.
- Uncover the pan and add the peas or edamame and the remaining spices. Mix well. Add the water, cover and cook for about 5-10 minutes more, depending on how tender you like your cauliflower. I tend to like my vegetables firm.
- Add the lemon juice, mix through and serve.