Cauliflower-Carrot Curry

Ingredients

• 4 cups cauliflower, separated into small florets
• 2 cups carrots, chopped into small cubes
• 1 1/2 cups, onion, chopped fine
• 1-2 tbsp roasted peanut powder
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• Turmeric powder, a pinch
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4-5 curry leaves
• 1 tsp red chilli powder

Preparation

1. Heat the oil in a skillet. Add the asafoetida powder, cumin, and mustard. As they start to pop, add the tumeric, curry leaves, and red chilli powder, and fry for a couple of seconds.
   
   
2. Add the onions and saute for 1 minute.
   
   
3. Add the cauliflower and carrot along with salt. Cover and cook on medium heat, stirring occasionally (no water needed).
   
   
4. When the vegetables are tender, sprinkle the peanut powder and saute for 2 minutes and remove from heat.
   
   
5. Serve the cauliflower-carrot curry with rice or roti. You can add a dash of lime/lemon juice if desired.

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