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Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet.
1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
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Add the ground cumin, tomato sauce, Worcestershire sauce, salt and pepper. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
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Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...
This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices. Pomegranate seed Dried and ground in the Middle East. (Hindi: Anardana अनारदाना) Poppy seed: Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto
[1] [2] It is related to cumin (Cuminum cyminum) and sometimes called black cumin, [citation needed] blackseed, [citation needed] or black caraway, [3] and has a smoky, earthy taste. It is often confused with Nigella sativa (which is also called black cumin , black caraway, or black seed [ 4 ] [ 5 ] ), by which it is often substituted in cooking.
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