Cauliflower Bhaji - cooking recipe

Ingredients

1 teaspoon mustard seeds, for masala
1 teaspoon cumin seed, for masala
2 onions, thinly sliced
2 cloves garlic, crushed,to taste
1 medium red chile, sliced (optional)
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 tablespoon chopped fennel
2 teaspoons bombay curry or 2 teaspoons garam masala (if you don't want it curried)
1 medium cauliflower, broken into florets,discard hard stem
1/2 kg potato, peeled and cubed
1 cup water
1 cup plain nonfat yogurt
2 cups frozen peas
coriander leaves, for garnish

Preparation

Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
Add the onions and garlic and 1/3 cup water until softened.
Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
Add the cauliflower and potatoes and 2/3 cup water.
Cook for 5 minutes stirring occasionally.
Add yogurt.
Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
Add peas and cook for 5 minutes Garnish with coriander leaves and serve.