Phool-Govi, Alu, Kerau Tarkaari

Page 75

Cuisine: Asian | Course Type: Main Courses

(1 review)

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I've given this 4 stars even though I had a few problems with it, because I like the basic dish a lot and the problems are easily solved.

Firstly, I didn't like the red pepper in combination with the other flavours, and would leave that out in future. Secondly, I'm all in favour of including cauliflower leaves but the recipe says to add and fry them at the same time as the florets, and the thin edges burned very quickly. In future I'd add them later. Thirdly, the vegetables didn't produce much in the way of juices so I found I had to add a splash of water every now and then as cooking progressed.

There are a lot of spices in this dish, and I found it best to assemble and measure them out beforehand rather than as I went along.

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