Ingredients
3 green chillies
50mm piece ginger
Tsp cumin seeds
Tsp mustard seeds
Tsp asafetida
1 cauliflower, cut into florets
tsp turmeric
tbs ground coriander
10g sea salt
tsp sugar
400g peas, frozen
1 caramelised onion
1 finely chopped tomato
chopped coriander to garnish
Serve topped with onion, tomato and coriander and roti to scoop it all up
Method
1. Fry the cumin and mustard seeds for about a minute or until the mustard seeds pop
2. Lower the heat, add asafetida
3. Cook 2 minutes
4. Blend/crush the ginger and chillies, add to the pan
5. Add the cauliflower, the and the rest of the spices
6. Add about 100ml warm water
7. Stir well, cover and cook for 8 minutes
8. Stir in the peas, cook 3 minutes
9. Serve topped with onion, tomato and coriander and roti to scoop it all up
