Serves 4

  

3 tbsp vegetable oil

3 tbsp Ghee

4 dry red chillies

1 tsp black mustard seeds

1 tsp whole fenugreek seeds

1 tsp cumin seeds

A pinch of asafoetida, diluted in 1 tsp of water

salt to taste

chilli powder to taste

1 tsp turmeric powder

1 tsp coriander powder

1 inch piece fresh ginger, finely chopped

1 kg cauliflower, broken into small florets

250g frozen peas

fresh coriander to garnish

 

Heat the oil in a large pan, when it becomes smoking hot add ghee. Add the red chillies and fry till they turn black, then add the mustard and fenugreek seeds. When the mustard seeds splutter add the cumin and asafoetida and then the remaining spices. Finally add the cauliflower and peas. Do not add any water. Cover and cook on low heat till the vegetables are cooked. Garnish with fresh coriander and serve with wedges of lime or lemon.