date:Jun 25, 2014
Ingredients
60ml (1/4 cup) vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
3 long fresh green chillies, thinly sliced
2 teaspoons mustard seeds
1 teaspoon ground turmeric
1kg cauliflower, cut into large florets
125ml (1/2 cup) water
1 teaspoon tamarind puree
Method
1. Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and chilli and cook, stirring occasionally, for 2