|
Ingredients
|
Quantity
|
|
Oil
|
¼ cup
|
|
Toasted ground cumin
|
½ tsp
|
|
Asafoetida
|
¼ tsp
|
|
Ground coriander
|
¼ cup
|
|
Ground mild chilli
|
1 tsp
|
|
Or
|
|
|
Cayenne
|
½ tsp
|
|
Turmeric
|
1 tsp
|
|
Onion – thinly sliced
|
1
|
|
Cauliflower – cut into bite-sized pieces
|
1 large
|
|
Salt
|
|
|
Sugar snap peas – stirrings removed
|
½ pound
|
|
Ground amchor (green mango) powder
|
2 tsp
|
|
Garam masala
|
1 tsp
|
In a wide pot, heat the oil. Add the cumin and asafetida and cook
for 30 seconds, stirring constantly. Add the ginger, coriander, chilli, and
turmeric and cook for 30 seconds more. Add the onion, lower the heat, and cook
until limp, stirring occasionally, about 4 minutes. Next, add the cauliflower
and 1 1/2 teaspoons salt.
Mix everything together, then pour in 1/2 cup water, cover the
pot, and simmer until the vegetables are tender, about 10 minutes. Add the peas
and cook for a few minutes more, until they're bright green. Add the amchoor
powder and garam masala, stir together, taste for salt, and serve.
