INGREDIENTS
2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½" piece of cinnamon
 

METHOD
Grind all the ingredients for the spice paste Cut the cauliflower into florets. Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour. Lower the flame and add the bay leaves. Mix in the cauliflower pieces and the turmeric powder. Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice.