1 cup cauliflower florets
2 medium potatoes - cut into bite size pieces
2 medium capsicums - cut into bite size pieces
2 medium onions - roughly chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
a pinch of asafoetida
1/2 teaspoon fenugreek seed powder
1/4 cup roasted and ground peanut powder (optional)
2 tablespoons oil
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder (can be altered as per need of spice)
1 teaspoon garam masala powder
In a karahi add the oil. When it gets hot add the mustard seeds. When they splutter, turn the heat to medium low and add the cumin, asafoetida and fenugreek powder. To this add the onions and turn the heat to a medium high. Fry the onions till they turn golden brown. Add the turmeric, chilli powder and the garam masala and then add the potatoes and capsicum. Add 1/4 cup of water and cover and cook for 10 minutes. Now add the cauliflower florets and salt and let the vegetables cook on medium low flame till all of them are cooked (It would take 15 to 20 minutes). Once they are cooked, add the groundnut powder and mix well.
Serve hot with Chapatis or Naan.