Ingredients

1 each 2 piece ginger
6 Tbsp. vegetable oil
1/8 tsp. asafetida
1/8 tsp. cumin seeds, whole
1/2 tsp. cayenne
4 tsp. coriander, ground
1 tsp. turmeric
2 pound head cauliflower, cut into florets
1 1/2 tsp. salt
1/2 tsp. garam masala
2 tsp. lemon juice

Cooking Instructions

Dice ginger very finely. Heat oil in a wok and when hot, add asafetida and a second later, cumin seeds. As soon as they begin to sizzle, add ginger. Stir around until it begins to brown a little and put in cayenne, coriander and turmeric. Stir once and add cauliflower and salt. Add 4 Tbls. water and cover wok immediately. Turn heat to low and simmer for 10 minutes, stir once or twice during this period, adding more water if necessary. When done, there should be no liquid left in the wok. Sprinkle with garam masala and lemon juice and stir to mix.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)