Dry cauliflower
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 2\" piece ginger |
| 6 | tablespoons | Vegetable oil |
| ⅛ | teaspoon | Asafetida |
| ⅛ | teaspoon | Cumin seeds, whole |
| ½ | teaspoon | Cayenne |
| 4 | teaspoons | Coriander, ground |
| 1 | teaspoon | Turmeric |
| 2 | pounds | Head cauliflower, cut into 1\" florets |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Garam masala |
| 2 | teaspoons | Lemon juice |
Directions
Dice ginger very finely. Heat oil in a wok & when hot, add asafetida & a second later, cumin seeds. As soon as they begin to sizzle, add ginger. Stir around until it begins to brown a little & put in cayenne, coriander & turmeric. Stir once & add cauliflower & salt.
Add 4 tb water & cover wok immediately. Turn heat to low & simmer for 10 minutes, stir once or twice during this period, adding more water if necessary.
When done, there should be no liquid left in the wok. Sprinkle with garam masala & lemon juice & stir to mix.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-22-95