| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Spreads, Vegetables | 4 | Servings |
INGREDIENTS
| 4 | T | Ghee |
| 1 | 1" piece of ginger root | |
| 2 | Green chilies, minced | |
| 1/2 | t | Black mustard seeds |
| 1 | t | Cumin seeds |
| 1 | Caulflower into florets | |
| 1 | T | Coriander |
| 1/2 | t | Turmeric |
| 1 | t | Salt |
| 3 | Diced toamtoes | |
| 1 | t | Garam masala |
| 3 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 584.2mg
Potassium: 81.9mg
Carbohydrates: 3.2g
Fiber: 2.2g
Sugar: <1g
Protein: <1g