1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander
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 1/4 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