1 medium sized cauliflower, washed and cut into larger florets
2 medium sized tomato, washed and cut into small pieces
2 tablespoons oil, corn or canola
3/4 teaspoon ajwain (caraway) seeds
1 1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 1/4 teaspoon red chili powder (optional)
1 teaspoon Garam Masala (optional)
1 teaspoon cumin powder
2 cloves of garlic, finely chopped (optional)
1 dried red chili pepper
5 curry leaves, wash and cut in half
1/2 fresh lemon
1/2 cup cilantro leaves, washed and finely chopped
salt to taste
2 tablespoons of water for cooking
Heat sauce pan on medium low heat.
Add oil and once it’s hot, add cumin seeds, ajwain seeds, dried red chili pepper, garlic and curry leaves. Let it fry for 15-30 seconds and ensure it does not burn.
Add turmeric and chili pepper powder and mix.
Add tomatoes and salt. Mix well and cover. Cook until the tomatoes are soft like a gravy.
Add cauliflower and mix well. Cover and cook for two minutes.
Add cumin powder, Garam masala and additional chili pepper powder and mix well. Squeeze lemon into mixture and add water (spread it over the mixture). mix Well and cover. Let us cook for 3-5 minutes until the cauliflower is tender and slightly crunchy.
Add cilantro and mix well. Remove from heat. Serve warm.
Note: Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.