Ingredients

• 1 medium head of cauliflower
• 1 small capsicum, chopped
• 1 stalk curry leaves
• 1 tomato, chopped finely
• 1 tbsp coriander leaves, finely chopped
• 1/2 cup curd, beaten
• 1 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1/4 tsp turmeric powder
• 2 or 3 pinches garam masala powder
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• 2 pinches asafoetida
• 2 tbsp oil
• Salt to taste

How to Make Cauliflower Capsicum fry

• Break cauliflower into small florets and soak in salty water till required.
• Heat oil in a heavy pan, add mustard seeds, cumin seeds and asafoetida and allow to splutter.
• Add capsicum and curry leaves and stir for a few seconds.
• Add tomato, cover and simmer for a minute.
• Add all masala powders and curds and stir till well incorporated.
• Add drained cauliflower and stir gently.
• Add 2 tbsp water, cover and simmer till cauliflower is cooked.
• It should be firm enough to bite. Do not overcook.
• Stir and simmer till all moisture evaporates.
• Add salt and coriander leaves, stir and take off fire.
• Pour into serving dish.
• Serve hot with chapatis or puris.
• Can be stored for 1 day.