4 tbsp. vegetable oil
1 inch fresh ginger, julienned
2 jalapenos, julienned
1/2 tsp. black mustard seeds
1 tsp. cumin seeds
1 lg. cauliflower, cut into flowerettes
1 tbsp. ground coriander
1/2 tsp. turmeric
1 tsp. salt
3 med. tomatoes, peeled and cut into eighths
1 tsp. garam masala
3 tbsp. minced parsley

Heat oil in saute pan over moderate heat. Drop in ginger, chilies, mustard and cumin seeds. Saute until mustard seeds pop and turn gray and cumin turns brown. Stir in cauliflower, coriander, turmeric and salt. Saute until the flowerettes are slightly browned, then add tomatoes - cover and reduce heat to low. Cook 15-20 minutes. Raise heat and evaporated all liquid. Sprinkle with garam and parsley.