Gobi with mustard seeds

Difficulty Level: Easy

Advice before you start: Have a splatter shield or something to save you from the popping mustard seeds. If you don’t, they will fly all over your kitchen and you will be finding them in strange places for MONTHS (I speak from experience, haha).

Ingredients:

• ½ fresh cauliflower head-cut into ½ -1 inch florettes
• ½ tsp fresh or minced ginger
• 1 ½ tsp black mustard seeds
• 1/8 tsp tumeric
• Salt to taste
• Finely chopped green chilli to taste

Instructions:

1. Put vegetable oil in skillet and set the stove at medium to medium high heat.
2. Once the oil is hot, put in the mustard seeds and cover the pan (they will start popping A LOT).
3. Once they are popping and turning grey, put in the ginger and quickly take the pan off the burner if it’s electric. If you are using a gas stove, turn down the heat so that the ginger does not burn.
4. Throw in green chilli, finely chopped
5. Then put in the freshly washed gobi and sauté until the gobi aroma and water releases. Gobi may turn a slight golden in color.
6. If the gobi is not becoming soft, you might need to cover the pan for some of the cooking.
7. Add salt and pepper (if you did not use green chilli).
8. Cook until desired consistency. Do not add water or it will get mushy.
9. For color, you can add tumeric. One easy way to spread the tumeric is to put a small circle of oil in a open spot in the pan, and then pour the 1/8 tumeric into the oil. Then mix the gobi in the pan until the color has spread evenly