Gobhi Bhaji Curried Cauliflower      with Tomatoes & Peas This is a classic of North Indian Cuisine. If you have never liked Cauliflower, this dish is sure to change your mind! The fried Black Mustard & Cumin seeds impart a wonderful nutty flavor. The Garam Masala adds a complex sweet, savoriness to the dish. North Indian Cuisine generally does not include too much hot pepper. If you do choose to heat things up a bit, leave the seeds in the Green Chilis. 1 med-large Cauliflower (broken into bite-size fleurets) 4 Tbls Ghee OR or Oil 1/2 tsp whole Black Mustard Seeds 1/2 tsp whole Cumin Seeds 1 tsp fresh Ginger (minced) 6 large, fresh, large Green Chilis, (minced) (seeds removed OR left in) 2 cups Tomato (peeled, seeded & chopped) 1/2 tsp Turmeric 1/2 tsp Garam Masala 2 tsp ground Coriander 1 tsp Brown Sugar 1 tsp Salt 1 cup Green Peas (fresh OR frozen) 2 Tbls fresh Lemon Juice 2 Tbls Fresh Coriander Leaves (Celantro) (finely chopped - NO stems) 1. Add Ghee OR Oil in large fry pan on high heat. 2. Add Mustard Seeds, stir until they begin to crackle. 3. Immediately add Cumin Seeds. They will darken in a few seconds. 4. Add Ginger & Green Chili. Saute 5 seconds. 5. Immediately add Cauliflower pieces, stir fry with a spatula 1 minute,           bringing up the seeds and spices from the bottom to coat Cauliflower 6. Add Tomatoes, Turmeric, Garam Masala, ground Coriander,           Brown Sugar & Salt. Stir. 7. Lower heat, cover, simmer about 20 OR until Cauliflower is just tender. 8. If using FRESH Green Peas, add during step # 7.      If using FROZEN Green Peas, add during last 8 minutes of cooking. 9. Stir once or twice during this time 10. When Cauliflower is done, pour in Lemon Juice, stir 11. Sprinkle on chopped, fresh Coriander (Celantro) 12. Serve OR leave cover ajar, cool, reheat later.