The cardamom used in this recipe makes for an interesting departure from mustard seed.

3 tablespoons oil

1 stalk curry leaves

1 cardamom pod

1 onion, chopped

1 clove garlic, chopped

3 green chilies, chopped

½ head of cauliflower, cut into florets

¼ teaspoon ground turmeric

Salt to taste

½ cup (125 ml) water

3 tablespoons grated fresh or dried unsweetened coconut

METHOD

Heat the oil in a wok and fry the curry leaves and the cardamom until the curry leaves are brown. Add the onion, the garlic and the chilies and stir-fry until fragrant. Add the cauliflower, turmeric and salt. Stir to mix and coat the cauliflower is tender. Remove the lid and cook until any remaining water evaporates. Add the grated coconut and stir-fry for another minute before serving