Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well drain. Heat 3 tb
oil over high heat ni a skillet. When very hot, add coriander fry
for 10 seconds. Add ginger chilies stir for a couple of seconds.
Immediately add turmeric salt. Follow at once with the
cauliflower. Stir rapidly to prevent burning to distribute the
spices. Add 1/4 c hot water. Reduce heat, cover cook for 20 to 25
minutes, stirring once or twice during the cooking.

Increase heat to medium stir fry to evaporate remaining moisture
to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If
vegetable looks dry, stir in the rest of the oil. Add lemon juice
coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

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