- Yield: 4 servings
- Prep Time: 50 minutes
I read a description of this dish that used the verb "paint." Incredibly accurate for this Indian classic, which paints eddos and cauliflower with a vibrant canvas of savory tastes, including ginger, garlic, onion and cumin. Try this recipe with and without the curry paste.
- Eddos or tarro - 1 lb
- Olive oil - 3 tbs
- Garlic clove, minced - 1
- Fresh ginger, minced - 2 tsp
- Cumin - 2 tsp
- Turmeric - 1/2 tsp
- Paprika - 1/2 tsp
- Garam masla - 1/2 tsp
- Salt - 1/2 tsp
- Red curry paste - 1/2 cup
- Cauliflower flories, cut in half - 10 oz
- Fresh cilantro, chopped - 1 tbs
- In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 20 minutes. Add more water when necessary to keep the eddos covered.
- Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Cut the eddos into bite-sized pieces. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
- In a large wok over medium heat, add the oil and heat for 3 minutes.
- Stir in the garlic, ginger and cumin. Cook for an additional 3 minutes.
- Add the turmeric, paprika, garam masala, salt and curry paste.
- Add the eddos and cauliflower. Toss to coat. Reduce heat to a simmer and cook covered for 15 minutes. Stir occasionally.
- Toss with cilantro, then serve hot.