How to make it

  • Cut the ginger,crosswise,into very thin slices.Stack several slices over each other at a time,cut them into very thin strips and cut the strips crosswise into minute dice.
  • Heat oil in a very large frying pan,wok,or other wide utensil over medium high heat.When hot put in the asafetida and a second later the cumin seeds.As soon as cumin sedds start to sizzle add put in the ginger.Stir the ginger for a few seconds until it starts to brown.Now put in the cayenne,coriander and tumeric.Stir once.(I usually remove pan from burner if necessary,if it is too hot,to prevent burning-during ginger & spices;placing back on in a minute)Stir once and quickly put in cauliflower and salt.Stir for one minute.Add 4 tbs. water and cover the pan immediately.
  • Turn heat to low and cook 5-10 minutes,or until cauliflower is just done.(I find it takes longer) Stir once or twice during this period.Add a tablespoon more water if it dries out.
  • When the cauliflower is done,remove lid.If there is any liquid left,dry it off by turning up the heat a bit.Sprinkle amchoor and garam masala over the top and stir to mix.
  • Note:I have made this without the asafetida,it is just as yummy.

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  • ttaaccoo 9 years ago
    this sounds delicious!! think I have ingredients now (spices esp) and will try it out. Thanx!! 555 trish
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    " It was excellent "
    chefmeow ate it and said...
    Fantastic cauliflower recipe. Sounds very good. You have my 5. Great post.
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  • jett2whit 10 years ago
    very interesting! I love cauliflower.
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