Ingredients:

• 1 – cauliflower, medium, cut to bite size florets
• 2 – potatoes, large, cut to bite size pieces
• 1 cup – frozen Green peas
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1 – onion, medium, finely chopped
• 1 inch piece – ginger, minced
• 5 Cloves – garlic, minced
• 2 – tomatoes, large, chopped
• 2 tsp – coriander powder
• 1 tsp – cumin powder
• 1 tsp – Garam Masala
• Red Chilli powder to taste
• 1/2 tsp – dry Mango powder
• 5 sprigs – cilantro, chopped for garnishing
• A pinch – Asafoetida
• 2 tbsp – oil
• Salt to taste

Method:

1. Heat oil in a medium non-stick pan.
2. Add cumin seeds and allow them to sizzle.
3. Add asafoetida, turmeric powder and onions.
4. Mix well and saute for 3-4 minutes.
5. Add ginger and garlic and saute until oil starts to separate from the onions (stir frequently).
6. Add tomatoes and cook until oil again separates from the mixture (stir frequently).
7. While tomatoes are cooking, place potatoes in a microwave safe bowl without a cover.
8. Sprinkle a little salt, add 1/4 cup of water and microwave for approximately 3-5 minutes (they should be half cooked).
9. Place washed cauliflower florets in a microwave safe bowl without cover.
10. Cook for approximately 3-5 minutes (it should be half cooked).
11. Add a pinch of salt to the cauliflower while it is still warm.
12. Once oil has separated from the tomato mixture, add coriander powder, garam masala, red chilli powder, cumin powder, dry mango powder and salt. Mix well.
13. Add half-cooked potatoes. Mix well to coat all potatoes.
14. Cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
15. Add green peas and half-cooked cauliflower and mix well to evenly coat the cauliflower.
16. Cover and cook until all vegetables are tender but not mushy and falling apart.
17. Garnish with chopped cilantro leaves. Serve with chapatti, paratha or rice and dal.

Recipe courtesy of Sify Bawarchi