| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Spreads, Vegetables, Indian | 4 | Servings |
INGREDIENTS
| 4 | tb | Ghee |
| 1 | 1" piece of ginger root | |
| 2 | Green chilies, minced | |
| 1/2 | ts | Black mustard seeds |
| 1 | ts | Cumin seeds |
| 1 | lg | Caulflower into florets |
| 1 | tb | Coriander |
| 1/2 | ts | Turmeric |
| 1 | ts | Salt |
| 3 | Diced toamtoes | |
| 1 | ts | Garam masala |
| 3 | tb | Minced coriander |
INSTRUCTIONS
Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Then add the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally. Remove the lid & stir fry for a few minutes till the liquid has evaporated. Sprinkle with garam masala & coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking". From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”