INGREDIENTS:

* 2 cups diced cauliflower
* ½ cup green peas - fresh or frozen
* 1 tsp salt
* 1 small green chilli - minced
* 4 -5 drops lime juice
* ¼ tsp cumin seeds
* ¼ tsp black gram
* 1 tblsp vegetable oil
* cilantro leaves

DIRECTIONS:

Keep a medium-sized skillet on heat, add olive oil.
When the oil becomes hot, add minced chilli, cumin seeds and black gram.
Fry for 2 minutes, until the black gram becomes a little brown.
Add diced cauliflower and peas and mix well.
Cover and cook for about 6 minutes.
Then add salt and slowly cook for 5 minutes until the vegetables are all done.
Remove from heat, add the lime juice and mix well.
Garnish with cilantro leaves and serve hot.

INGREDIENTS:

Serves 2-3

* 3 garlic cloves
* 1 x 2.5-cm (1-inch) cube fresh root ginger
* 1 medium head cauliflower (300g, 11oz prepared weight)
* 1 tsp sunflower oil
* 1/2 tsp cumin seed
* 1/2 tsp mustard seed
* 1-3 hot green chillies, left whole
* 1/4 tsp salt
* freshly-ground black pepper
* 1/2 tsp garam masala
* chilli powder to taste (optional)

DIRECTIONS:

1. Peel and finely chop the garlic and ginger.
Cut the cauliflower into florets.
Don’t chop the chillies!

2. Heat a wok, and add the oil.
When oil is hot, add the cumin and mustard seeds, and stir.
As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies.

3. Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick.

4. Sprinkle in the salt, pepper, garam masala and chilli powder (if using).
Mix well, add 4 tbsp water, cover and cook for 2 minutes until cauliflower is done to your liking.

INGREDIENTS:

* 4 Tabl. oil
* 1 large onion, finely sliced
* 2-3 fresh green or red chillies, seeded & sliced
* 2 cloves garlic, finely minced
* 1 teas. finely grated ginger
* 1 teas. ground tumeric
* 1 1/2 teas. salt, or to taste
* 2 Tabl. desiccated coconut

DIRECTIONS:

Shred cabbage coarsely.
Heat oil in a large saucepan and fry the onion and chillies until soft.
Add garlic and ginger and fry, stirring, until golden.

Add tumeric and cabbage, fry and toss cabbage in the mixture, then cover and cook over low heat for 10-15 mins. or until cabbage is tender but not too soft.

Sprinkle with salt and mix well; then add coconut and stir to mix thoroughly.
If there is any liquid in the bottom of pan, leave cover off and stir over medium heat until all the liquid is absorbed.

Serve as an accompaniment to rice and curries.
Yield: 6 servings