Gingered Cauliflower- Capsicum Sabzi

Almost a year ago, out of sheer necessity I ‘invented’ a Instant ginger pickle on a lazy Sunday morning and the recipe clicked with the family .It has become a regular one these days. Then one day when I wanted a different flavored vegetable curry, I added a couple of spoons of this pickle and the simple cauliflower curry was the hit of the meal…..

Cauliflower – 1, broken into florets
Instant ginger pickle – 3 teaspoons[ Add more if you prefer a pronounced gingery flavor]
Onion- 1, sliced
Tomato- 1, chopped
Capsicum- 1 small, chopped
Turmeric powder- a pinch
Chili powder – 1/2 teaspoon
Curry leaves – a few
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 teaspoon
Salt to taste

Microwave the cauliflower florets with a little water till almost done. Keep aside.
Heat a pan with oil and put in mustard, cumin seeds and curry leaves.
When the mustard splutter,put in onion and saute till translucent.
Next in goes the tomato and cook till soft.
Put in turmeric power,chilli power, ginger pickle and capsicum.
Saute the capsicum for a few minutes. The capsicum should be cooked till just done. It should still have a slight crunch.
Put in the cooked cauliflower , salt and mix well.
Simmer for a couple of minutes for the flavors to blend.Remove from heat and serve as a side dish with steamed rice.