Ingredients
- 2 green chilies
- 1 head cauliflower
- 60 ml vegetable oil (light)
- 22 gr ginger (shredded fresh)
- 12 gr coriander (chopped fresh)
- 5 ml lemon juice
- 2 gr coriander seeds
- 1 gr turmeric
- 1 gr salt
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 quarter 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
