| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Head cauliflower |
| 4 |
tb |
Light vegetable oil |
| 1 |
ts |
Coriander seeds |
| 1 1/2 |
tb |
Shredded fresh ginger |
| 2 |
|
Green chilies, chopped |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
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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