|Cooking oil||1 1⁄2 Tablespoon|
|Turmeric powder||1 Pinch|
|Coriander powder||1⁄2 Teaspoon|
|Cilantro||2 Tablespoon, finely chopped|
First, let's clean the cauliflower.
Stick your knife into a space between the florets and the stem.
Slice it off.
Pull off any remaining bits of stem.
If there are any very tender bits, you may like to chop them and cook it along with the vegetable, otherwise discard them.
Now cut up the cauliflower.
You can do this by breaking off the florets gently by hand and then slicing only the larger ones.
As you keep doing this, drop the florets into the large plastic or steel bowl.
When it's all cut up, wash well and scrape off with the knife any very muddy bits.
Fill the bowl with water and let the cauliflower soak in it till it's needed.
Wash the chillies and make a small slit in each.
Peel the ginger, cut into slices and then cut the slices further into thin sticks.
Put the karhai onto the fire with the oil.
Let it heat up gently.
Drop in the turmeric, coriander and salt.
It will fizz.
Don't let it get too dark.
Add the ginger and chillies.
Fry till the ginger begins to look slightly wrinkled.
Tip in the cauliflower.
You can throw away the water in which it was soaked.
Stir and cover with the lid.
When the cauliflower is seasonally very fresh, you will not need to add any more water.
Cook on a slow fire for about 20 minutes.
Check on it after 10 minutes.
The water will have started evaporating.
Ensure that the vegetable is not sticking to the bottom.
Toss it around.
If needed, put a tava underneath to allow it to cook on slower heat.
Just before taking off the fire, sprinkle over the fresh coriander, mix and serve.
Add potatoes, peeled, and sliced or cubed, or even peas.
Sprinkle over a pinch of garam masala powder just before taking off the fire.