• 1 cup stalk of a Cauliflower (peeled and chopped)
• 1 Green chilli (sliced and chopped)
• ¼ tsp Cumin 
• 1 tsp Nigella seeds 
• ½ tsp Turmeric powder 
• ½ tsp Cumin powder 
• ½ tsp Coriander powder 
• ¼ tsp Fennel powder
• ½ tsp Red chilli powder
• Salt According to taste
• ¼ cup Water
• 1 tsp Peanut oil

• In a pressure cooker, add peanut oil
• In a wok pour the mustard oil and when it gets hot scatter the nigella seeds.
• Let it sizzle for a while then scatter the potato.
• Add the salt and half of the turmeric.
• Give a stir and cook for 2 minutes.
• Add the sliced stems and the chopped core.
• Stir around to mix everything.
• In a bowl add all the spices (cumin powder, coriander powder, fennel powder, rest of the turmeric powder).
• Mix it with little water to form a paste.
• Add the spice paste to the wok and stir it around.
• Cover and cook for 5 minutes.
• Add the chopped leaves and mix it around.
• Sprinkle the sugar and the green chili.
• Stir it around, cover and cook for 5 minutes.
• Taste for salt and add any if needed.
• Using a fork pierce the cauliflower stems to see if it’s cooked through. It shouldn’t be mushy and should have some crunch.
• Enjoy it warm with chapati or rice.

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