Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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