Categories: Spreads, Vegetables, India 
      Yield: 4 servings 
  
      4 tb Ghee                                1 tb Coriander 
      1 ea 1" piece of ginger root           1/2 ts Turmeric 
      2 ea Green chilies, minced               1 ts Salt 
    1/2 ts Black mustard seeds                 3 ea Diced toamtoes 
      1 ts Cumin seeds                         1 ts Garam masala 
      1 lg Caulflower into florets             3 tb Minced coriander 
  
  Heat ghee in a large casserole.  When hot, toss in the ginger, chilies, 
  mustard & cumin seeds.  Fry till the mustard seeds start to pop.  Stir in 
  the cauliflower, coriander, turmeric & 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 & stir fry for a few minutes till the liquid has evaporated. 
  Sprinkle with garam masala & coriander greens & serve. 
   
  Yamuna Devi, "The Art of Indian Vegetarian Cooking".