2 tbsp ghee
1 tsp black mustard seeds
1/2 tsp turmeric
1 tsp curry powder
1 tsp salt
1 head cauliflower
1/2 cup water
1/2 cup dried green peas
1/2 large lemon
Soak peas in water overnight.
Cook peas for about 1 1/2 hours until tender, so that at the end little
In the meantime, separate florets from cauliflower and break them
into about 2-3 centimeter pieces. Dice eggplant and potatoes into
cubes about 1 centimeter in size.
Heat ghee in a skillet, add mustard seeds and cover with a lid.
When seeds stop popping, reduce heat and add remaining spices,
cauliflower, potatoes, and mix. Add 2 tablespoons of water and
Cook on slow heat for about 40 minutes, adding 1 or 2 tablespoons of
water as the mixture becomes too dry and mixing.
Add peas 5 minutes before the end of cooking. In the last minute
add tomato chopped into small pieces. Switch off heat and add juice
squeezed from lemon.