| Separate
the cauliflower into small flowerets (about 1-1/2 inch pieces).
Wash them under running cold water, and drain. Make sure that
all the spices, the cauliflower, and 1/4 cup of hot water are
ready to hand.
Heat
3 tablespoons of the oil over medium-high heat in a large
frying pan. When the oil is very hot, add the coriander seeds
or cumin, and fry until the seed tunr dark brown (about 10
seconds). Add the ginger and chilies, and stir for a few seconds.
Immediately add the turmeric and salt, and follow at once
with the cauliflower. Stir rapidly to distribute the spices
and to prevent burning. Add the hot water, reduce heat and
cook, covered, for about 20 to 25 minutes until the cauliflower
is fully cooked to crispy tenderness. Stir once or twice during
cooking.
It may
be prepared up to this point and set aside, covered, for several
hours.
Increase
the heat to medium, and stir-fry for 5 to 10 minutes to evaporate
any moisture remaining in the pan and to lightly brown the
cauliflower. Stir carefully, as the cauliflower will be very
fragile and break easily. If it looks a little dry, stir in
the remaining oil. Add the lemon juice and chopped coriander
leaves, and toss gently. Check for salt and serve immediately.
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