Yield: 4 servings
|2 \N||Dried red chilies|
|1 tablespoon||White poppy seeds|
|4 cups||Cauliflower flowerets|
Heat the oil in a large non-stick skillet over moderate heat. Add the chilies and poppy seeds. Cook, stirring, until the chilies are beginning to brown, about 10 seconds. Stir in the cauliflower and sprinkle with the tumeric. Stir-fry for 2 minutes. Add 2 to 4 tbsp of water. Cover and cook for 10 to 15 minutes, or until the cauliflower is almost cooked. Add the sugar and salt to taste.
Remove the cover and cook, stirring for 2 minutes. Serve. 75 calories and 4 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-30-95 (23:12) (159) Fido: Cooking