Cauliflower Bhaji

1 tsp Mustard  and cumin seeds

1/2 tsp turmeric powder

2 tbsp Vegetable oil

1 tsp ginger-garlic paste

1 medium-sized onion chopped

2 tomatoes, also chopped

A handful frozen green peas

Fresh coriander (optional)

Salt to taste

Preparation:

Wash cauliflower, separate into florets and chop into medium size bits. In a pan, heat  oil and add to it mustard(the small reddish-black variety)  and cumin seeds.  Close the pan and allow the mustard and cumin seeds to sputter for a couple of minutes before adding ginger-garlic paste and chopped onion.

Saute the onions till they are soft . Add tomatoes and fry for a few more minutes. Then add turmeric powder and stir well. Finally, add the chopped cauliflower  and frozen peas. Cover the pan with lid and let cauliflower steam cook on low flame for about 5 minutes or till it is soft(but not mushy). Open lid, add salt(half teaspoon or more as per your taste).

When the vegetable is cooked and just before you turn off the fire, add a handful of coriander leaves to the bhaji. Close lid. Turn off the flame. This Cauliflower Bhaji is best eaten hot with Indian pickles and puris or chappati. It is also a superb accompaniment for  the traditional Indian rice and dal meal.