| 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
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