Gobi Matar ki subzi

Ingredients:
Cauliflower – 1kg
(Break into small flowerets and keep the stalk aside – you can use it up in the parathas)
Peas – 1/2 cup
Cumin seeds – 1 tsp.
Carom seeds – 1 tsp. (Do not omit this – they have a lovely flavor)
Fennel seeds – 1/4 tsp.
Freshly pounded coriander powder – 1.5tsp.
Freshly pounded cumin seed powder – 1/4tsp.
Turmeric powder – 1/4tsp.
Chilli powder – To taste
(keep it a little high as the sweetness of peas and cauliflower will supress the zing)
Dry mango powder – 1/8tsp. or more as per taste.
Dry fenugreek leaves (Kasuri methi) – 1 tsp. (optional)
Coriander – chopped rough – 1tbsp.
Mustard oil – 2tbsp.

Method:
Heat oil in a wide wok to smoking hot and put off flame. Heat again to medium hot and crackle cumin, carom and fennel seeds.

Add the cleaned, washed and drained flowerets and mix well. Add 1/2 of the total salt needed. Cover and cook on medium flame stirring every once in a while so that cauliflower sweats and gets half cooked.

Now add the peas and cover and cook till done to a bite. Add the spice powders, adjust salt and saute well till the powders are incorporated evenly.

Add the kasuri methi and saute for another minute. The vegetable should be completely dry and the flowerets a little brown.

The burnt ones taste very good!  Great with rotis and rice.