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1 fresh hot green chili, washed and finely sliced (optional, or substitute ¼ teaspoon cayenne pepper)

1 pound fresh peas, shelled

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon salt

Put the ginger in blender with 3 tablespoons of water and blend until smooth (about one minute).

Peel the carrots and slice them into rounds about ⅛ inch thick.

Heat the oil in a 10–12-inch skillet over medium heat. When very hot, add the mustard and fenugreek seeds. When mustard seeds begin to pop (10 to 20 seconds), put in the ginger paste and turmeric, keeping your face averted. Fry for about 2 minutes, stirring frequently. Add chopped parsley and green chili or cayenne, and cook, stirring, another 2 minutes. Add carrots and peas and cook 5 minutes more, stirring frequently.

Now put in the coriander, cumin, garam masala, salt, and 3 tablespoons of warm water. Stir for a minute, cover, lower heat, and cook slowly 30 minutes. Stir gently every 10 minutes or so.

To serve: Lift gently out of skillet and place on serving dish. Serve with hot pooris or parathas. This dish goes well with any sauced meat dish—Lamb with Onions and Mushrooms, Kheema, etc. It is also good with Shrimp with Dill and Ginger, plain Moong Dal, and Rice with Potatoes and Cumin Seed.

Cauliflower with ginger and Chinese parsley

SERVES 6–8

A piece of fresh ginger, about 2½ inches by 1 inch, peeled and coarsely chopped

1 large head fresh cauliflower, or 2 small ones

8 tablespoons vegetable oil

½ teaspoon ground turmeric

1 fresh hot green chili, finely sliced, or ¼ teaspoon cayenne pepper (optional)

1 packed cup coarsely chopped Chinese parsley (coriander greens or cilantro)

1 teaspoon ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 tablespoon lemon juice

2 teaspoons salt

Put the ginger into a blender jar with 4 tablespoons of water, and blend until it becomes smooth (about 1 minute).

Cut off the thick, coarse stem of the cauliflower and remove all leaves. First break the cauliflower into large flowerets, using your hands if it is a loosely packed head and a sharp knife if it is too tightly packed. Since you want to end up with small flowerets, not longer than 1 to 154 inches and not wider at the head than ½ to 1 inch, I find that the best way is to take each large floweret and begin by slicing the stems crosswise into fairly thin rounds. Keep these, as they are quite edible. When you reach the upper end of the stem, start breaking off the small flowerets. Slice the stem into rounds whenever it seems too long, and keep the rounds. Wash the florerets and the stem rounds in a colander and leave to drain.

Heat oil in 10–12-inch skillet over medium heat. Add the ginger paste and turmeric. Fry, stirring constantly; after about 2 minutes, add green chili or cayenne and parsley; after another 2 minutes, put in the cauliflower, continuing to cook and stir for 5 minutes. (If necessary, add 1 teaspoon warm water at a time to prevent sticking.) Now add the cumin, coriander, garam masala, lemon juice, salt, and 3 tablespoons warm water, cook and stir for about 5 minutes, then cover, lower flame, and let cook slowly for 35 to 45 minutes (the tightly packed cauliflower takes longer to cook), stirring gently every 10 minutes. The cauliflower is done when it is tender with just a faint trace of crispness along its inner spine.

To serve: Lift out gently and place in serving dish—a low, wide bowl would be best. Serve with hot chapatis, pooris, or parathas, or serve with any kind of lentils and plain boiled rice. It is particularly good with Lamb Pullao and Cucumber Raita.

Cauliflower with onion and tomato

SERVES 6–8

1 medium-sized onion, peeled and coarsely chopped

4 cloves garlic, peeled and coarsely chopped

A piece of fresh ginger, 2 inches long and 1 inch wide, peeled and coarsely chopped

1 large head fresh cauliflower, or 2 small ones

8 tablespoons vegetable oil

½ teaspoon ground turmeric

1 medium-sized fresh or