Cauliflower-Bell-Pepper Curry is a wonderful side for rice or roti,
especially if you have a lot of leftover vegetables you would like to
use. Combine cauliflower, onions, peas, and bell-pepper
(capsicum/shimla mirch) and get the health benefits of all in one dish.
Heat the oil in a wide skillet.
Add the asafoetida
powder, cumin, and mustard seeds and fy until they start to pop. Add
all the vegetables, along with salt and turmeric. Stir well on high
heat. Sprinkle some water, reduce the heat to medium high, cover and
cook for 4-5 minutes until the vegetable are tender, stirring
Remove the lid, add the dhania-jeera powder, and
saute for 2-3 minutes.
Sprinkle the black pepper powder (freshly
ground pepper is better) and peanut powder
and saute for 1 minute and remove the cauliflower-bell-pepper curry
Stir in the lime juice and cilantro just before
serving with plain rice or roti.