|Vegetable oil||3 Tablespoon|
|Mustard seed||1 Teaspoon|
|Fresh ginger root piece||1 Inch, peeled and cut into strips|
|Onion||1 , sliced|
|Green chili||1 , chopped|
|Cauliflower||1 Large, trimmed, washed and separated into flowerets|
|Finely chopped coriander leaves||1 Tablespoon (Fresh)|
In a large saucepan, heat the oil over moderately high heat.
Add the mustard seed, reduce the heat to moderate and cover the pan.
When the seeds stop spattering, remove the lid and add the ginger, onion, turmeric and green chilli.
Fry, stirring occasionally, for 3 minutes.
Add the cauliflower and salt and stir well.
Sprinkle over the lemon juice and water, cover the pan, reduce the heat to low and cook the cauliflower for 20 minutes, or until the flowerets are tender.
Turn the contents of the pan into a warmed serving dish.
Sprinkle over the chopped coriander leaves and serve.