Pan-fried cauliflower with green peas

Heat the oil over medium high heat until hot but not smoking.

Add the black mustard seeds and cumin seeds and let them splutter.

Add the small cauliflower florets with the turmeric powder and stir on medium-high heat for a minute.

Add the salt, fry 2 to 3 minutes, then cover on medium-low heat, uncovering from time to time to stir. Use a large pan so moisture leaves quickly and the cauliflower does not go soggy.

When the cauliflower starts to get tender, add the green chilies, partially cover and cook on medium heat.

When almost done, add the frozen green peas, partially cover on medium heat for 2 minutes.

Raise the heat to medium high to brown the surface of the florets.

Add the bhaja masala, a few drops of lemon juice and plenty of coriander leaves; give a brief stir without breaking the florets.

Keeps in the refrigerator for three to four days.