Cauliflower with Peas (गोभी मटर)

Cauliflower and peas are in season in California and here is a simple recipe that is one of my favorites. Dice a medium size onion along with three cloves of garlic. Take a teaspoon of black cumin and crush it partially with a mortar and pestle. Heat about three tablespoons of mustard oil(sunflower oil or canola would work as well), bring to medium heat and toss the cumin seeds. The seeds should make the oil sizzle, if the oil does not sizzle then it is not hot enough, you can test this by tossing in a few seeds. Toss in a four dried red chillies, I partially crush them along with the garlic. Wait a minute or so and then add the diced onions. 

I use one medium sized cauliflower head, I break the small flowers by hand instead of cutting it with a knife. I also use the tender parts closer to the base along with some of the leafy sections.

The above picture is right after I added the red onions.

Saute the onions until they soften and the oil starts to separate, in general it is tough to get to this stage with American onions, because they tend to have more water, and may need anywhere from six to eight minutes.

Toss in the cauliflower, and mix all the ingredients with a spatula.

Add a teaspoon of turmeric powder, a teaspoon and a half of ground coriander and salt(adjust to taste), and half a teaspoon of red chilli powder. Mix the ingredients, and then cover and cook for about 20 minutes. Periodically, mix the ingredients to even out the cooking. Closer to the end of the cooking, add the peas and let them cook for about five minutes or so.

Here is the final outcome, I prefer to eat it with fresh roti and ghee!