Gobi Mattar: Cauliflower and Peas

• 1 small head of cauliflower, florets separated and shredded
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon brown mustard seeds
• 7-8 curry leaves
• 1 teaspoon grated ginger
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• Juice of half a lemon
• ½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.