Although edible olives are not indigenous to the Indian sub-continent, they are increasingly becoming popular in restaurants and shops in major cities of India.
300g cauliflower florets, cut into 4cm pieces
5 tbsp olive oil
1 onion, finely chopped
2 green chillies, finely chopped
2-4 garlic cloves, finely chopped
1 tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
¼ tsp salt
¼ tsp garam masala
2 tomatoes, blended
1 tsp peeled and finely grated root ginger
10-12 black pitted olives
Wash the cauliflower well in salted cold water. Heat the oil in a frying pan and lightly saute the cauliflower florets for 5-6 minutes until they are slightly browned. Remove from the pan and then add the onion, chillies and garlic, and fry for 7 minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further 3 minutes until light brown. Add the turmeric, cumin, coriander, salt, and garam masala, stir and fry gently for 5 minutes. Tip in the tomatoes and cook for another 5 minutes. Add 5 tbsp cold water, cover and simmer for 5 minutes. Stir in the ginger and the olives. Serve hot.