Ingredients
1 medium cauliflower washed and chopped
1 potato (optional)
1 teaspoon coconut oil (preferably) or other oil
2-3 red chilis
1 teaspoon mustard
1 small onion (optional)
5 pinches asafoetida
1 potato (optional)
1/2 cup green peas (optional)
1 tablespoon grated coconut
salt for taste
Method
Add oil in a pan and add mustard seeds. When they splutter, add chili, asafoetida and chopped onion. (You may skip onion, if you don't like it. ) Fry the onion till it is transparent and add the cauliflower and other vegetables. If you are adding potato, then fry it for a minute and then add the cauliflower. Add 4-5 tablespoons water. Cook covered on a low flame. Once it is half cooked, add salt. Just sprinkle some water if the sabzi starts to burn at the bottom of the pan. Garnish with grated coconut.
Preparation time: 40 minutes
Serves: 2
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