Ingredients
Oil 1 Tablespoon
Mustard seeds 1 Teaspoon
Cumin seeds 1 Teaspoon
Asafoetida 1 Pinch
Turmeric powder 1⁄2 Teaspoon
Curry leaves 6 Medium, torn (Optional)
Whole dry red chilies 2 Medium
Cauliflower 1 Large, cut into small florets
Minced garlic 3 Clove (15 gm)
Grated ginger 1 Teaspoon
Green chilies 3 Medium, minced finely
Salt To Taste
Boiled green peas/Pigeon peas 3⁄4 Cup (12 tbs) (Fresh or frozen may be used)
Coriander and cumin powder 2 Teaspoon
Amchoor powder 1⁄4 Teaspoon (Dry mango powder) (Optional)
Mint powder To Taste (Optional)
Fresh cilantro sprigs 2 Small, chopped finely
Directions
MAKING
1. Heat up oil in a pan. Add the mustard seeds and when they crackle add cumin seeds, a pinch of asafoetida, turmeric powder, curry leaves and whole dry red chilies.
2. Add the cauliflower florets and mix well to combine all the ingredients.
3. Add the minced garlic, ginger and green chilies. Also add salt to taste, stir well. Cover the pan and let it cook for a few minutes.
4. Add the boiled green peas, coriander and cumin powder, dry mango powder (amchoor powder – optional) and mint powder (optional). Stir and mix well. Leave it to cook for a couple of minutes.
5. Turn off the heat and garnish with freshly chopped cilantro leaves.
SERVING
6. Serve with roti or rice.
Printable recipe at http://www.bhavnaskitchen.com
http://indianrecipevideo.com/CauliflowerShaak.aspx