CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
4 |
Servings |
INGREDIENTS
1 |
|
Head cauliflower |
4 |
T |
Light vegetable oil |
1 |
t |
Coriander seeds |
1 1/2 |
T |
Shredded fresh ginger |
2 |
|
Green chilies, chopped |
1/2 |
t |
Turmeric |
1/2 |
t |
Salt |
1 |
t |
Lemon juice |
2 |
T |
Chopped fresh coriander |
INSTRUCTIONS
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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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