Submitted By: Vaishali Honawar

Tangy Cauliflower Curry

Ingredients:

• 1 small head cauliflower, separated into florettes, steamed
• 1 tbsp cumin seeds
• 1 tbsp canola oil
• 2 tbsp coriander leaves, chopped
• Salt to taste

• 2 large tomatoes
• 1 onion
• 1/2 inch piece of ginger (approx 1 tbsp grated)
• 2 cloves garlic
• 1 tsp cayenne pepper
• 1 tsp turmeric

Heat oil over medium heat.
Add cumin seeds.
When they crackle, add tomato-onion puree.
Allow it to come to a boil, then lower heat and let it simmer for five minutes.
Add cauliflower florettes and salt to taste.
Take off heat after five minutes and garnish with coriander leaves.
Serve hot over rice.
Makes four servings.