1. In a heavy 4- to 5-quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it. Stir in the mustard seeds and immediately add the cumin seeds, ginger and onions. Cook, stirring constantly, for 1minute,
2. Drop in the cauliflower and turn the flowerets about with a spoon untilthey are evenly coated with the onion mixture. Then stir in the tomato, chili, ground cumin, sugar and 1 tablespoon of the coriander. Reduce the heat to low and, stirring constantly, cook over moderate heat until the cauliflower is tender but still intact.
3. To serve, transfer the entire contents of the casserole to a heated platter or bowl and sprinkle the top with the remaining tablespoon of coriander and the melted ghee.
