Kauli, Kerao, Haryo Pyaj

(Cauliflower, Peas and Green Onions)

Ingredients
• 1 kg cauliflower
• 3 tbsp. mustard oil
• 1.5 cup green onions (optional)
• 1 cup green peas
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/4 tsp fenugreek seeds
• salt to taste
Method
Break the cauliflower into florets and trim the stems. Heat the oil in a wok, when it starts to smoke, add fenugreek seeds, and when they turn black, add the cauliflower, salt and turmeric powder. Stir well for 1 minute, then cover and cook on medium heat for 5 minutes. Add the ginger-garlic paste and the rest of the spices, Stir well and cover for another 5 minutes until the cauliflower is cooked.
Two minutes before serving, add the peas and the spring onions so they retain their green colour and are a little crunchy. Serve hot!

Recipe credit: Maharaja Kumari Rama Rajya Laxmi Malla, daughter of Maharaja Padma S.J.B. Rana