Ingredients:

• Scallions – 1 bunch (finely chopped)
• Cauliflower – 1 medium (cut in small pieces)
• Tomato Ketchup – 2 tbsp
• Mustard Seeds – 1 tsp
• Green chillies – 2 chopped
• Coriander leaves – 2 tbsp (finely chopped)
• Salt
• 1/2 tsp – Turmeric powder
• 2 tsp – Dhania powder
• 1 tsp – Garam Masala
• 2 tsp – Red Chilli powder
• 1 tsp – cumin powder
• Oil – 1 tbsp

Method:

1. Heat oil in shallow pan, put mustard seeds and green chillies, let seeds splutter.
2. Now put chopped scallions and mix it for 2-3 minutes.
3. Add all the masalas, mix well and then put tomato ketchup.
4. When the oil separates, add cauliflower florets, mix well and cover it. Don’t add water.
5. Cook on low heat for 10 -15 minutes.
6. Garnish with fresh coriander leaves.
7. Serve hot with roti or parantha.

Recipe courtesy of Preeti