Glazed cauliflower with ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head cauliflower |
| 4 | tablespoons | Light vegetable oil |
| 1 | teaspoon | Coriander seeds |
| 1½ | tablespoon | Shredded fresh ginger |
| 2 | eaches | Green chilies, chopped |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Lemon juice |
| 2 | tablespoons | Chopped fresh coriander |
Directions
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 ¼ 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