Amount
Ingredient
Preparation



4
tablespoons
ghee





1
each
gingerroot

1" piece



2
each
green chilies





1/2
teaspoon
black mustard seeds





1
teaspoon
cumin seeds





1
large
cauliflower

cut into florets



1
tablespoon
coriander





1/2
teaspoon
turmeric





1
teaspoon
salt





3

tomatoes

diced



1
teaspoon
garam masala





3
tablespoons
coriander

minced

 Heat ghee in a large casserole.

When hot, toss in the ginger, chilies, mustard and cumin seeds.

Fry till the mustard seeds start to pop.

Stir in the cauliflower, coriander, turmeric and salt.

Stir fry for a couple of minutes, till the cauliflower starts to turn 
brown.

Then add the tomatoes.

Cover, reduce heat to low.

Cook for 15 minutes, stirring occasionally.

Remove the lid and stir fry for a few minutes till the liquid has 
evaporated.

Sprinkle with garam masala and coriander greens and serve.