Title: Glazed Cauliflower with Ginger
Categories: Ethnic Vegetarian
Yield: 4 Servings

1	sm	Head cauliflower
4	tb	Light vegetable oil
1	ts	Coriander seeds
1 1/2	tb	Shredded fresh ginger
2		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

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