INGREDIENTS

  • 6 tablespoons olive oil or peanut oil
  • 7 cups cauliflower florets
  • 1/2-3/4 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon amchoor powder (green mango powder)or
  • 1 tablespoon lemon juice
  • 1 pinch asafetida powder (hing)
  • 1/2 teaspoon whole cumin seeds
  • 1 inch fresh ginger , peeled and cut into very fine julienne strips
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon finely chopped fresh green chilies (optional)

DIRECTIONS

  1. Pour the oil into a large frying pan and set it over medium heat. When it is hot, put in all the cauliflower florets.
  2. Stir and fry them until they turn reddish in spots, about 6 minutes.
  3. Remove them with a slotted spoon and spread them on a plate lined with paper towels.
  4. Turn off the heat under the frying pan and remove all but 1 tbsp of the oil.
  5. Put the drained florets in a bowl.
  6. Sprinkle the salt, turmeric, cayenne, coriander and amchoor or lemon juice over the top. Toss gently to mix. Taste and adjust the flavours if needed.
  7. Set the frying pan with 1 tbsp of oil over medium heat.
  8. When it is hot, put in the asafoetida, and a second later, the cumin seeds. Let the seeds sizzle for 10 seconds.
  9. Now put in the ginger strips and stir for 30 seconds.
  10. Put in all the cauliflower and stir gently to mix. Add a generous sprinkling of water, cover, and turn the heat down very low.
  11. Cook for about 1-2 minutes, or until the cauliflower is just crisp-tender and all the flavours have blended.
  12. Sprinkle the cilantro and green chillis, if desired, over the top.
  13. Toss and serve.