Cauliflower Bengali Style

1 medium sized cauliflower cut into medium sized pieces
2 tsp Panch pooran (5 spice mixture)
2 tsp Cumin powder
1 tsp chilly powder – according to preference
2 tsp garam masala
2 tsp turmeric powder – mixed in some water to make a watery paste
1 tsp ginger
1 or 2 green chillies either chopped with seeds or deseeded and use skins
Fresh coriander
Juice of lemon – if preferred
Oil for frying
Salt to taste

Use a heavy based pan if possible when cooking vegetables. Heat oil in a pan (use according to preference though as you have to fry the cauliflower you might need more than you would usually use). When hot put in the panch pooran mix, when it sizzles add ginger and green chillies, stir a few seconds and then add the cauliflower florets cut into medium sized pieces. Fry this on a fairly high heat and keep stirring till the florets brown a bit. Then add the turmeric paste and mix again. Now add the garam masala, red chilly and cumin powders and a sprinkling of hot water and stir till it all mixes well. Turn down heat a bit and cook till cauliflower is nearly done and not too soft. Finally sprinkle fresh chopped coriander and juice of lemon if preferred. The cooking time depends on how big the cauliflower pieces are and how soft of crunchy you like them.