Makes: 2 servings
Cost per serving: ~0,90€ (excludes rice)
- 1 head cauliflower
- 1/3 cup oil
- ½ teaspoon panch phoron
- ½ teaspoon salt
- 1 teaspoon sugar
- 1" or 2cm ginger root, grated
- 3 Thai chilis, split lengthwise
Use a pot with high sides. Heat the oil and add the panch phoron. It will pop and splutter. After it has finished spluttering, add the cauliflower and salt. Cauliflower is full of moisture and will cause a lot of spattering when added to hot oil - hence the high sides of the pot and trying to dry it off a bit - so stand back and cover or move anything near by that you don't want possibly spattered.
Stir for 3-4 minutes, then cover over medium heat and let the cauliflower lose its moisture and soften. When it has, uncover and add sugar, ginger, and chilis. Stir continuously until the moisture is gone and the cauliflower is coated in a sheen of oil.
Serve with rice.