8 oz cauliflower cut into small florets
4 oz peas
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1.5 teaspoons chilli powder
1 teaspoon garlic paste
1/2 teaspoon mustard seeds
1 tablespoon sunflower oil
1/2 tablespoon tomato puree
1 small tomato finely diced
1 tablespoon finely chopped fresh corriander leaves
1. Heat the oil in a pan and add mustard seeds.
2.Add the garlic paste.
3.Add the tomatoes and tomato puree and all spices, mix throughly.
4.Add the cauliflower and peas and mix throughly.
5.Cover and cook on low heat for about 15 minutes stirring occasionally.
6.When cauliflower is a la dente it is cooked. (It should have slight crispness still in it)
7.Transfer to serving dish.
8.Garnish with fresh chopped corriander if desired.
Serve with hot rotis