MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gobi Musallum (Spiced Cauliflower)
 Categories: Indian
      Yield: 1 Batch
 
      1 lg Cauliflower
      1 oz Tamarind
      1 c  Water; boiling
      2 oz Ghee or cooking oil
      2 ts Chilli powder
      2 ts Ground coriander
      2 ts Ground cumin
      2 ts Ground turmeric
      2 ts Black pepper
      1 tb Vinegar
      1 ts Salt
 
  This dish is found in one shape or another throughout the whole of
  India, but specifically in the west and the south. It uses
  cauliflower florets and the addition of tamarind and vinegar gives it
  the sourness which typifies the dish. It is also quite a spicy dish,
  so watch out!
  
  Preparation time: 2 hours
  Cooking time: 30 minutes
  
  Soak the tamarind husk in the boiling water and leave to soak for
  approximately 2 hours. Prepare the cauliflower by paring away all the
  outer green leaves, cut off the florets, and discard the central
  stalk of the cauliflower.
  
  Then heat the ghee or cooking oil and mix in the chilli powder,
  coriander, cumin, turmeric, and black pepper. Stir for 2 minutes and
  then add the cauliflower florets, turning them gently to ensure they
  are nicely coated with spice mixture. Squeeze the tamarind pulp over
  the water in which it has been soaking and discard. Pour the tamarind
  water into the saucepan and increase the heat. Now add the vinegar
  and salt and continue to cook very gently for about 15 minutes until
  the cauliflower is tender.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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