Recipe - Glazed Cauliflower With Ginger

1 small Head cauliflower
4 tablespoon Light vegetable oil
1 teaspoon Coriander seeds
1 One half tablespoon Shredded fresh ginger
2 Green chilies, chopped
One half teaspoon Turmeric
One half teaspoon Salt
1 teaspoon Lemon juice
2 tablespoon Chopped fresh coriander

Separate cauliflower into flowerets. Wash well & drain. Heat 3 tablespoon 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 One fourth cup 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

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