Ingredients

• 300 gm. Cauliflower

• 2-3 carrots

• 1-2 cloves garlic (optional)

• 2 tbsp. cooking oil. Mustard oil is good

• 1 tsp. cumin seeds (experiment with other seeds like black mustard, Panch Pooran, fenugreek, carom seeds.

• A pinch of asafoetida (hing) powder

• A couple of dry red chillies

• 1 tsp.grated ginger (optional)

• 1 tsp. crushed/grated garlic (optional)

• A pinch of asafoetida powder or hing

• 1 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1/4 tsp. chilli powder or coarse ground red chillies, adjust to taste

• 1 tsp. salt

• 1/2 tsp. dry mango powder or juice and fine zest of 1/4 lemon

• 1/2 tsp. Garam masala

Instructions

1. Wash and chop Cauliflower.

2. Peel and chop carrots.

3. Heat oil in a wok or karahi. Add cumin/other seeds and a pinch of asafoetida powder, wait until seeds splutter. Add dry, red chillies

4. If using ginger and/or garlic, here. Stir for 20-30 seconds

5. Add the chopped Cauliflower, carrots, salt and all the spices except garam masala and amchoor mango powder/lemon juice.

6. Stir fry on high heat for a minute or two, to mix the spices and release their flavour.

7. Turn heat to low and cook covered. Stir from time to time. If you cook on correct temperature, no additional water is required. However, you may sprinkle some if it begins to burn before it is ready.

8. Continue cooking until vegetables are cooked and all water is absorbed. If too mush liquid remains, as sometimes happens with very fresh vegetables, turn heat to high and stir-fry gently until it is gone.

9. Add garam masala and mango powder/amchoor or squeeze 1/2 a lemon.

10. Mix thoroughly. Turn heat up and stir fry until all water absorbed and vegetable looks shiny and fried.

11. You can add chopped fresh coriander leaves, if you like, but I generally don't, because my husband doesn't like them