Updated in 2013: I have been making this recipe off and on every since I discovered it. One of the changes I have made to the recipe is sauteing the cauliflower before cooking it. It makes a difference. Below is the original post from 2006.
Armed with my memory and my MIL as the translator of the magazine we set out to make cauliflower bhaji. We made a few additions to the original recipe and had it for dinner. I also found out that black pepper has many health benefits. Apart from aiding digestion and keeping the intestinal tract healthy, it also keeps us slim while giving energy to burn. :)
1 medium onion - chopped finely
2 cloves garlic - finely chopped or paste
1 small cube ginger - finely chopped or pasta
1 tbspoon lime juice
1/4 tspoon turmeric powder
1 tbspoon - black pepper
1 tspoon cumin seeds
1/2 tspoon fennel seeds
1/4 tspoon kala jeera
1 Cinnamon stick (small)
1 black cardamom
1 tbspoon oil
salt to taste
Cut the cauliflower into small florets.
Grind the cinnamon, cardamom, clove, fennel seeds, black pepper, garlic, and ginger to a fine paste.
Heat oil in a pan and temper with cumin seeds, kala jeera.
Add onion and turmeric and stir it for a couple of minutes.
Add cauliflower florets and salt. Sprinkle some water and cook it on low heat (closed lid) for 6-7 minutes till it is half cooked.
When the cauliflower is half-cooked, add the ground masala paste. Stir well and let it cook for another 6-7 minutes till it is cooked.
Add lime juice and take it off the heat.
Serve hot with chapati or paratha.