1. Heat the oil in a kadhai and add mustard seeds.

2. Once they start spluttering, add green chilies.

3. After a minute, add drained cauliflower florets and salt.

4. Lower the flame and cover with the lid and keep stirring frequently.

5. Add the boiled peas when the cauliflower is almost cooked

6. Then add turmeric, chili and cummin-coriander powder and fry over a high flame for 3 minutes.

Note:

1. The cauliflower : Wash the cauliflower and cut into small pieces. Soak in water and drain.

2. The green peas : Shell and cook with a pinch of salt. Do not over-cook the peas.

3. The green chilies : Wash and slit in centre.

4. The coriander leaves : Wash and finely chop.

Serve hot with rice and ghee or with plain roti(chapati).