Spray a medium-sized nonstick wok or skillet with
vegetable cooking spray. Add the oil and place over
medium heat. When the oil is hot, ass the mustard
seeds. Cover the pan with a splatter guard and allow
the seeds to pop.

1 teaspoon canola oil
1/4 teaspoon mustard seeds, black or
yellow
1/2 teaspoon cumin seed

Per Serving (excluding unknown
items): 43 Calories; 1g Fat (28.6%
calories from fat); 2g Protein; 6g
Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 173mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1/2 Fat.

1/4 teaspoon turmeric
2 1/2 cups cauliflower flowerets (½

When the seed have finished popping (within 30
seconds) add the cumin seeds and turmeric, Fry a few
seconds until the seeds begin to sizzle, then toss in
the cauliflower and stir-fry 2 to 3 minutes until the
cauliflower begins to soften.

inch)
1/2 cup frozen peas
1/2 teaspoon coriander, ground

1/2 teaspoon cumin, ground
1/4 teaspoon salt, or to taste

1 tablespoon fresh cilantro, finely
chopped

Stir in the peas and 2 tablespoons water, and reduce
the heat to medium-low. Cook, uncovered, about 10
minutes, stirring occasionally (Add a tablespoon or 3
of water as needed to prevent the cauliflower from
sticking to the pan).

Sprinkle with ground coriander, ground cumin, and
salt. Mix, then cover and cook another 5 minutes or
until the cauliflower is tender.  Transfer to a serving
dish, sprinkle with cilantro and serve hot.