Preparation:
Separate cauliflower into flowerets. Wash well and drain. Heat 3 tb oil over high heat in a skillet. When very hot, add coriander and fry for 10 seconds. Add ginger and chiles and stir for a couple of seconds. Immediately add turmeric and salt. Follow at once with the cauliflower. Stir rapidly to prevent burning and to distribute the spices. Add 1/4 c hot water. Reduce heat, cover and cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium and stir fry to evaporate remaining moisture and 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 and coriander leaves. Serve immediately. |
