Ingredients:

• 1 cauliflower, cleaned and cut to small flowerets
• 3/4 tsp – nigella/ kalonji/ Onion seeds
• 3/4 tsp – mustard
• 3/4 tsp – Fennel seeds
• 3/4 tsp – Cumin seeds
• 3/4 tsp – Fenugreek seeds
• 3 red chillies, broken into small pieces
• Asafoetida, a pinch
• 1 tsp or as required – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 green chilli, finely chopped
• 1 tbsp – Lemon juice
• Water as required
• Salt as required
• 3 tbsp – oil
• Coriander leaves, and julienned Ginger for garnishing

Method:

1. Heat oil in a pan and add all the seeds (kalonji, mustard, fennel, cumin and fenugreek), whole red chilli and asafoetida and allow it to splutter.
2. Add cauliflower, turmeric, red chilli powder, green chillies and mix well.
3. Add lemon juice, water and salt.
4. Cook until cauliflower is done to your liking and all the water has evaporated.
5. Garnish with coriander leaves and julienned ginger.

Recipe courtesy of Shilpa Terrence