Cauilflower with Tomatoes

Cauliflower and tomatoes, with basmati rice and a moong dal

3 tablesoppons of oil
a pinch of asafoetida
1 cauliflower, cut into small florets
2-inch piece of ginger,finely chopped
Salt to taste
1/2 teaspoon sugar
1/2 teaspoon turmeric
1 teaspoon chilli powder
3 large ripe tomatoes, mashed
A handful of fresh coriander leaves


Heat the oil in a large pan and when it begins to smoke, add the asafoetida and cauliflower and stir-fry for 2 minutes. Reduce the heat and add ginger, salt and sugar and mix well. Cover the pan and allow the cauliflower to cook for about 5 minutes. Move the cauliflower to the sides of the pan and add the turmeric and chilli powders and stir well. Continue cooking for a few more minutes and add the chopped tomatoes. Try to keep the cauliflower crisp. Serve garnished with coriander