Queer Cafe Cookbook

Gluten free and vegan. From Gujarati.

Serves 4.

• 2 tbs vegetable oil
• Pinch of asafoetida
• 0.5 tsp mustard seeds
• 2 green chillies, slit lengthways
• 300g cauliflower, washed and cut into florets
• 100g green peas, fresh or frozen (if fresh blanch in salted water)
• 100g diced carrots, blanched in salted water
• 0.5 tsp mixed cumin and coriander powder
• 0.5 tsp red chilli powder
• 0.5 tsp turmeric powder
• 2 tbs coriander leaves

Heat oil, add asafoetida and mustard and sauté. As the seeds splutter, add the green chillies and cauliflower and some salt. Cook over a slow heat until the cauliflower stems soften. Add the green peas, carrots and powdered spices. Cook fora few minutes and remove from heat. Garnish with chopped coriander.

We triple this as a side dish.

From Observer Food Monthly Feb 2008.