---------- Recipe via Meal-Master (tm) v8.02
  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 ea 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