Cauliflower-Carrot Saute

Ingredients

• 3 cups cauliflower, separated into medium florets
• 1 1/2 cups carrots, sliced thin
• 1 tsp, ginger, grate
• Turmeric powder, a pinch
• 1/2 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp amchur (mango powder)
• 2 tbsp vegetable oil
• Salt to taste

For Masala

• 3 tbsp coriander seeds (dhania)
• 1 1/2 tbsp black pepper corn
• 1 1/2 tbsp fennel seeds (saunf)
• 1 1/2 tbsp poppy seeds (khus-khus)
• 3-4 red chillies
• 1 1/2 tbsp coconut, grated (dried/dessicated)
  

Preparation

1. Roast the ingredients for the masala separately until golden and aromatic, and let cool. Grind in a small coffee grinder into a coarse powder and set aside.
   
   
2. Heat the oil in a wide skillet. Add the mustard seeds and fry until they start popping. Add the ginger and curry leaves and saute for a couple minutes.
   
   
3. Add the cauliflower and salt and saute until semi-cooked.
   
   
4. Add the carrot, turmeric powder, salt, and cover and cook for 1-2 minutes until the veggies are tender.
   
   
5. Add the 2 tbsp of the ground masala powder (adjust to taste), and amchur powder, and cover and cook the cauliflower-carrot saute for 2 minutes.
   
   
6. Remove the lid and stir-fry the veggies until the raw flavor of the masala is gone.
   
   
7. Serve the cauliflower-carrot saute with plain rice.

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