Recipe - Dry Cauliflower

1 Ginger, fresh;piece 2 inch
1/3 cup Vegetable oil
1/8 teaspoon Ground asafoetida
1/8 teaspoon Cumin, ground;whole
One half teaspoon Cayenne pepper
4 teaspoon Coriander,ground; freshly
ground is best
1 teaspoon Tumeric, ground
1 Cauliflower;head, abut 2 lb
cut in 1 inch florets
1 One half teaspoon Salt
One half teaspoon Garam marsala
1 teaspoon Umchoor;ground green mango
OR:
1 teaspoon Lemon juice

Cut ginger crosswise into very thin slices. Stack several slices; cut
into thin slices. Cut strips crosswise into fine dice.
Heat oil in very large skillet or wok. When hot, add asafoetida, then
immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir
ginger just until it begins to brown. Add cayenne, coriander and tumeric.
Stir once, then immediately add cauliflower and salt; stir 1 minute.
Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes,
just until cauliflower is tender. Stir once or twice during cooking, adding
1 Tbsp more water if it seems to dry out.
Remove lid. If there is any liquid in pan, dry it out by increasing heat
slightly. Stir in garam marsala and umchoor or lemon juice. SERVES:6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini