½ small
½ small
3 leaves
some
little
1 tsp
½ tsp
½–1 tbsp
2 tbsp
½ tbsp
some
optional
optional
- Chop cauliflower into small chunks. Put them in a frying pan, add little water and salt. Simmer on medium heat, with closed lid until almost tender. Add small broccoli florets and thinly sliced pointed cabbage (or any other vegetable of choice). Cook until tender.
- In the meantime, whisk together the flour and spices in a bowl. Add as much water, as it turns into semi–liquid form. Let set aside, until vegetables are tender and all the liquids are dissolved.
- Now, pour the yellow liquid evenly over the vegetables. Close lid for some minutes.
- Drizzle with sesame oil and fry the now set yellow mixture with the vegetables. Shape the yellow buckwheat pieces into any size you like, similar to scrambled eggs.
I like big, soft, oil glazed chunks. Some might have them small, dried or crunchy.
- I recommend to top with drops of tamarind paste, smoked sea salt flakes and black cumin oil.
How
to
to