Categories: Vegetables 
      Yield: 6 servings 
  
      1    Ginger, fresh;piece 2 inch 
    1/3 c  Vegetable oil 
    1/8 ts Ground asafoetida 
    1/8 ts Cumin, ground;whole 
    1/2 ts Cayenne pepper 
      4 ts Coriander,ground; freshly 
           -ground is best 
      1 ts Tumeric, ground 
      1    Cauliflower;head, abut 2 lb 
           -cut in 1 inch florets 
  1 1/2 ts -Salt 
    1/2 ts Garam marsala 
      1 ts -Umchoor;ground green mango 
           -OR-: 
      1 ts Lemon juice 
  
    Cut ginger crosswise into very thin slices. Stack several slices; cut 
  into thin slices. Cut strips crosswise into fine dice. 
    Heat oil in very large skillet or wok. When hot, add asafoetida, then 
  immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir 
  ginger just until it begins to brown. Add cayenne, coriander and tumeric. 
  Stir once, then immediately add cauliflower and salt; stir 1 minute. 
    Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 
  minutes, just until cauliflower is tender. Stir once or twice during 
  cooking, adding 1 Tbsp more water if it seems to dry out. 
    Remove lid. If there is any liquid in pan, dry it out by increasing heat 
  slightly. Stir in garam marsala and umchoor or lemon juice. 
  SERVES:6