anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,amchur (dry mango powder),asafoetida (hing),ajwain (carom seeds),red chilli powder,gram flour (besan),curd,coriander (dhania) leaves,cumin seeds (jeera),green bell pepper (capsicum),coriander powder,turmeric powder,garam masala powder,sunflower oil

Rajasthani Style Dried Gatta Capsicum Vegetable Recipe, Sunflower Oil,1 Green Bell Pepper (Capsicum) - cut into cubes,Salt - to taste,2 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Coriander Powder (Dhania),4 sprig Coriander (Dhania) Leaves - chopped,1/4 teaspoon Red Chilli powder,1 cup Gram flour (besan),1 tablespoon Sunflower Oil,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),2 tablespoons Curd (Dahi / Yogurt),1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder), 40, Rajasthani, To begin making the Sukhe Gatte Capsicum Ki Sabzi Recipe we will first make the gatte.In a large mixing bowl, combine all the ingredients for the gatta.
Add a few teaspoons of water at a time and knead to make a firm dough.Knead well for about 5 minutes to make a very soft melt in the mouth gatta.
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.Roll the dough into a long cylinder and cut them into 1 inch discs.
The next step is to cook the gattas in boiling water.In a large saucepan boil water.
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top.
Once they come floating to the top, boil for another 3 to 4 minutes.
Drain the gattas and keep it aside.To make the Sabzi, in a sauce pan add oil, add cumin seeds and asafoetida, allow the cumin seeds to crackle for few seconds.Once that is done, you can add chopped bell peppers (Capsicum) and saute until the capsicum become slightly soft.Turn the heat to low, add red chili powder, turmeric powder, garam masala, coriander powder, amchoor and salt.Add the cooked gattas at this stage, mix well to combine and sprinkle some water and cook until the raw smell of spice goes away.Saute for another 10 minutes and switch off the heat and garnish with coriander leaves and serve hot.Serve the Sukhe Gatte Capsicum Ki Sabzi Recipe along with Kadhi Pakoras , Mooli Paratha and Kadai Paneer Recipe to make it a rich meal for your Sunday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Rajasthani_Style_Sukhe_Gatte_Capsicum_Ki_Sabzi_Recipe.jpg, 14
Ingredients: salt,ginger,corn flour,soy sauce,water,green chilli sauce,garlic,chicken,onion,vinegar,black pepper powder,green bell pepper (capsicum),tomato pasta sauce,flour (maida),red chilli sauce,green chillies,sunflower oil

Indo Chinese Crispy Chicken Chilli Recipe, Water - as required,2 Green Chillies - slit,1-1/2 tablespoon Corn flour,1 tablespoon Ginger - minced,1 tablespoon Red Chilli sauce,1 Green Bell Pepper (Capsicum) - sliced,Sunflower Oil - as required,2 tablespoons Garlic - minced,1 tablespoon Soy sauce,Salt - to taste,1/2 teaspoon Soy sauce,1/2 teaspoon Black pepper powder,1/2 teaspoon Vinegar,1 Onion - sliced,Salt - as required,1 teaspoon Corn flour,1/2 teaspoon Green Chilli Sauce,1 tablespoon Roasted tomato pasta sauce,1/2 teaspoon Red Chilli sauce,2-1/2 tablespoons All Purpose Flour (Maida),250 grams Chicken - cut into medium sized pieces, 70, Fusion, To begin making the Indo Chinese Crispy Chicken Chilli recipe, firstly let us marinate the chicken.
In a mixing bowl, combine, black pepper powder, soy sauce, red chilli sauce, corn flour, and maidaAdd a little water to make it a smooth batter.
Make sure that the batter is neither too thick nor too runny.The next step is to coat the chicken pieces in the batter for the Indo Chinese Crispy Chicken Chilli recipe.Once they are coated well, deep fry them on medium-high  in a deep fry pan.
Drain them on a tissue paper to absorb the extra oil.
Keep them aside.Heat oil in a wide skillet on medium flame, add ginger, garlic and green chillies.
Saute it for about a minute.After a minute, add onion, green bell pepper and salt.
Toss them on high flame.
Do not over cook, as we want the crunchiness in the vegetables.Now bring the flame back to medium and add soy sauce, vinegar, salt, pepper powder, green chilli sauce, tomato sauce and red chilli sauce.
Again bring the flame to high and toss them properly.After 2 to 3 minutes, mix cornflour with 1 tablespoon water and add it to the veggies.
When its cooked, add the fried chicken pieces.Adjust the salt according to your taste and mix it properly so that the chicken pieces are well coated with the prepared sauce.Once it is done, switch off the stove and Indo Chinese Crispy Chicken Chilli ready to be served.Serve Indo Chinese Crispy Chicken Chilli with Hakka Noodles or Szechuan Vegetarian Fried Rice for a weekend dinner with your friends and family., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/chicken_chilli_1600.jpg, 17
Ingredients: tomato,salt,coriander (dhania) leaves,aar maach (fish) (rohu katla),bay leaf (tej patta),mustard oil,red chilli powder,water,ginger garlic paste,cumin seeds (jeera),coriander powder,turmeric powder,green chillies

And fish soup recipe - Bengali fish curry, 3 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Water - as required,1 Tomato,Salt - to taste,1 teaspoon Cumin seeds (Jeera),Mustard oil - as required,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - Few sprigs,2 tablespoons Ginger Garlic Paste,1 Bay leaf (tej patta),1 Aar Maach (fish) - (rohu or katla), 50, Bengali Recipes, To begin making the Aar Macher Jhol Recipe, wash and clean fish pieces twice with water.
Ensure they are properly cleaned.Add salt and turmeric powder to the cleaned fish pieces.
Marinate it and set aside.Leave the fish marination for about 2 hours.In a heavy bottomed pan, add the required oil and heat over medium heat.
Fry the fish pieces and fry until they turn lightly brown.
The fish pieces should be half cooked.In the medium sized wok/kadhai, add the remaining oil and heat over medium heat.Once the oil is hot, add cumin seeds and bay leaf.
Let it crackle.Add chopped tomatoes and cook until they become mushy.
To the mushy tomatoes, add red chilli powder, coriander powder and ginger garlic paste.Cook until the raw smell goes off and the spice powders are absorbed by the tomatoes.
Add water as per your required consistency and bring it to boil.Once the water starts boiling, add the fried fish pieces and cook them over low flame.Slit the green chillies and add them to the curry.
Once the fishes are cooked completely and the curry reaches required consistency, season it with salt and switch off the flameEnsure the curry is cooked over medium flame once the fish pieces are added.
If fish is overcooked, it might dissolve in the curry.Garnish with coriander leaves and serve warmly.
Prepare Aar Macher Jhol and serve it along with Steamed Rice and Begun Bhaja for your everyday meals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Aar_macher_Jhol.jpg, 13
Ingredients: tomato,salt,tamarind pulp,mustard seeds,asafoetida (hing),methi powder (fenugreek powder),sesame (gingelly) oil,cloves garlic,curry leaves,onion,green amaranth leaves,sambar powder

Stem Lettuce Tamarind Broth Recipe - Surri left behind by Amarnath Greens, 20 grams Tamarind - soaked in hot water and pulp extracted,Salt - to taste,1 cup Green Amaranth Leaves - roughly chopped,1 teaspoon Methi Powder (Fenugreek Powder),1 teaspoon Mustard seeds,1 Onion - finely chopped,1/4 teaspoon Asafoetida (hing),2 teaspoons Sambar Powder,10 cloves Garlic,1 tablespoon Sesame (Gingelly) Oil,1 sprig Curry leaves,1 Tomato - roughly chopped, 30, South Indian Recipes, To begin making Thandu Keerai Puli Kuzhambu Recipe, soak tamarind in hot water, squeeze the pulp out and keep aside.
You will approximately 1-1/2 cups of tamarind water.Heat sesame oil in a heavy bottomed pan, add the mustard seeds, and let it crackle.Add the asafoetida, curry leaves and let it splutter.Add the whole garlic cloves, chopped onions and saute until the garlic turns slightly golden and onions become soft.Once the onions become soft, add chopped tomato and cook until it turns soft and mushy.Next add the chopped thandu keerai or amaranth leaves and saute until the greens become soft.After the Thandu Keerai/ Amaranth leaves turn soft, add the tamarind pulp, sambar powder, fenugreek powder and season with salt, mix well and let it simmer for 10 minutes on low heat.
Add additional water if required to adjust the consistency of the kuzhambu.
Simmer and cook until the Thandu Keerai Puli Kuzhambu gets a little thicker.
Once the Kuzhambu thickens, turn off the heat and serve hot.Serve Thandu Keerai Puli Kuzhambu along with Steamed Rice, Kathirikai Kootu, Carrot and Beans Poriyal Recipe and Curd for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Thandu_Keerai_Puli_Kuzhambu_Recipe_Tamil_Nadu_Style_Foxtail_Amaranth_Cooked_in_Tamarind_Gravy.jpg, 12
Ingredients: salt,chaat masala powder,red chilli powder,water,gram flour (besan),peanuts (moongphali),black pepper powder,coriander powder,rice flour,sunflower oil

Crispy Masala Peanuts Recipe - Gujarati Sing Bhujia, 2 pinch Black pepper powder,Salt - to taste,1 cup Raw Peanuts (Moongphali),2 pinch Chaat Masala Powder,1/2 Coriander Powder (Dhania),2 tablespoons Gram flour (besan),1/4 cup Water,1 teaspoon Sunflower Oil,1 tablespoon Rice flour,1/2 teaspoon Red Chilli powder,Sunflower Oil - to fry, 35, Gujarati Recipes﻿, To begin making the Crispy Masala Peanuts recipe, First we need to take a big bowl, mix together peanuts, gram flour, rice flour, red chilly powder, coriander powder, chat masala, water, black pepper powder, oil and salt to tasteMix all nicely using little water.Remember add less water and making sure the spices and flour stick to the peanuts uniformly.Heat the oil in a kadai/wok on medium heat.
Fry the peanuts until they turn golden brown.When they are done, take them out from the oil and place them on a absorbent paper.At this time these are not much crispy but after cooling to room temperature, the peanuts should be crispy.Now Crispy Masala Peanuts are ready, sprinkle some chat masala with dry mint and serve.Serve Crispy Masala Peanuts along with Masala Chai during your tea time break.
You can also serve it as a snack with your drinks for house parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Roop/Crispy_Masala_Peanuts_or_Gujrati_Sing_Bhujia.jpg, 10
Ingredients: tomato,salt,ginger,kashmiri red chilli powder,ghee,kidney beans,black urad dal (split),coriander powder,cumin seeds,garam masala powder

Maa Ki Dal (Recipe),  1/2 teaspoon garam masala powder, 1 teaspoon cumin seeds, 1 tablespoon ghee, 1 tablespoon kidney beans, salt - as per taste, 4 tomatoes - chopped, 1 inch ginger - grated,1 cup black urad dal (split), 1 teaspoon Kashmiri red chilli powder, 1 tablespoon coriander powder , 160, Punjabi, To make Maa Dal, first wash and soak the lentils and beans for 2-3 hours in water.
Now heat 5 cups of water in a pan.
Add dal and rajma to it and let it cook till it becomes soft.
Allow to cook for 2 to 3 hours, which increases its taste even more.
Then add tomatoes and ginger to it.
Mash it a little bit.
Now heat ghee in a tempering pan.
Add cumin seeds and cook till it turns brown.
Now add all the dry spices and cook for 1 minute.
Add this tempering to the dal and let it boil.
Cook for 10 to 15 minutes and serve hot.
Serve Maa Dal with Lacha Paratha and Sew Tomato Vegetable for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Maa_Ki_Daal_1600.jpg, 10
Ingredients: cumin powder (jeera),curd vada,anardana powder (pomegranate seed powder),chaat masala powder,boondi sev,sweet chutney (date tamarind),carrot,coriander (dhania) leaves,onion,peanuts (moongphali),papdi puris,green chutney (coriander mint)

Dahi Bhalla Papdi Chaat Recipe, 1 Carrot (Gajjar) - grated,1 cup Green Chutney (Coriander & Mint),2 sprig Coriander (Dhania) Leaves - chopped,2 Onions - finely chopped,4 Curd Vada,1 cup Papdi puris,1 cup Boondi - or sev,Chaat Masala Powder - to taste,1 cup Sweet Chutney (Date & Tamarind),1/4 cup Raw Peanuts (Moongphali) - roasted and halved,Cumin powder (Jeera) - to taste,1 Anardana Powder (Pomegranate Seed Powder), 40, North Indian Recipes, To begin making the Dahi Bhalla Papdi Chaat, you can either use the puri's or papdi.
We will be making a plate at a time.In a flat plate or a bowl; arrange the papdis or puri's.
Add the dahi bhalla over the papdi or into the puri.
If your bhalla's are large, then break them into small pieces and add them.
Pour some of the dahi as well.
Next drizzle the date chutney and the green chutneys around each of the papdi/ puri's.
Sprinkle chaat masala powder and the cumin powder.
Next sprinkle the grated carrots, pomegranates and the crisp boondi/sev.Finally sprinkle the onions and the chopped coriander leaves.
The chaat is now ready to be served.
Proceed the same way with the remaining Bhalla's and Papdi.Serve the Dahi Bhalla Papdi (Puri) Chaat Recipe as an Appetizer or as as Tea Time Snack to fill your hunger craving., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/Dahi_Bhalla_Puri_Recipe-1.jpg, 12
Ingredients: black salt,cumin powder (jeera),lemon,black pepper powder,wheat grass powder

Wheat Grass Shikanji - Wheat Grass Lemonade Recipe, 1 teaspoon Cumin powder (Jeera),Black Salt (Kala Namak) - to taste,1/2 teaspoon Black pepper powder,50 grams Wheat Grass Powder,1 Lemon - juiced, 30, Indian, To make the Wheat Grass Shikanji, soak the cut wheat grass in water for a few minutes to remove the dirt.Wash it well again, drain the water and then cut it into small pieces.Add boiled water to it and grind in a blender along with ginger to make a fresh green juice and strain.
Drink the Wheat Grass Shikanji early morning in an empty stomach to get the best results.Serve Wheat Grass Shikanji in evening with some snacks like Kala Chana Chaat or Baked Mathri.
You can also drink this empty stomach every morning., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Wheat_Grass_Shikanji_Juice_Recipe_Lemonade-1.jpg, 5
Ingredients: turmeric powder,salt,gingerpaste,red chilli powder,kabuli channa soak then boil,spoon cumin powder,amchoor powder,oil,coriander powder,chana masala powder,cumin seeds

Chole Masala Recipe - Dry Masala Chickpeas (Recipe),  oil - as per use, 1 teaspoon cumin seeds, 2 teaspoon Amchoor powder, 2 teaspoons chana masala powder, 1/4 teaspoon ginger-paste,1 cup Kabuli Channa - Soak it overnight and then boil it, 1 tablespoon Coriander powder, salt - as per taste, 1/4 teaspoon turmeric powder, 2 teaspoons red chilli powder, 1/4 teaspoon Spoon cumin powder, 40, Punjabi, To make Chole Masala, first of all, cook Kabuli Chana in a pressure cooker till 3 years.
Take water out of it and keep it aside.
Now heat oil in a pan and add cumin seeds.
After 10 seconds, add ginger to it and cook for 30 seconds.
Now add chola masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt.
Cook for 1 to 2 minutes and then add the cooked gram.
Mix well and cook for another minute.
Turn off the gas and garnish with green coriander.
Serve Chole Masala with Puri and Tomato Onion Cucumber Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Waagmi_Soni/Dry_Chole_recipe_1600.jpg, 11
Ingredients: salt,ghee,cloves garlic,curd,kachris,dry red chillies,cumin seeds

Rajasthani Kachri Chutney Recipe - Rajasthani Kachri Ki Chutney Recipe, 6 kachris, 1 tablespoon cumin seeds, 3 tablespoons curd, 4 dry red chillies, salt - as per taste, 12 cloves garlic, 1 tsp ghee, 18, Rajasthani, To make Rajasthani kachri chutney, firstly peel and cut the kachri.
Taste them before making and see that it is not sour.
In a mixer grinder, add kachri, garlic, dry red chilli, cumin, salt and curd.
Grind it well.
If too thick, add a little more curd and grind again.
Now heat the ghee in a tempering pan.
Add cumin seeds and let it cook for 10 seconds.
Add the crushed kachri mixture to it and mix.
Serve.
Serve Rajasthani kachri chutney with panchamel dal, sev tomato vegetable, spinach raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/kachri_ki_chutney_recipe_new.jpg, 7
Ingredients: tomato,salt per,gms cheese,ginger grated,red chilli powder,coriander powder,potatoes,oil coriander (dhania) leaves finely,green chillies,cumin powder baked

Fasting Potato Paneer Recipe - Potato Paneer Curry Without Onion And Garlic Recipe,  1 teaspoon Cumin Powder - Baked, 2 inch Ginger - Grated, 5 Tomatoes,7 Potatoes - Chopped, 1 teaspoon Red Chilli Powder, 350 gms Cheese - Chopped, Salt - As per taste, oil - Green coriander - Finely chopped according to use, 1 teaspoon Coriander Powder, 2 Green Chillies, 80, North Indian Recipes, To make Aloo Paneer Curry, firstly grind tomatoes, ginger and green chillies in a blender.
Keep it separately.
Heat the oil in a pressure cooker and add grated ginger to it.
Cook it for 1 minute.
Add tomato puree to it and cook for at least 10 minutes.
Now add red chili powder, coriander powder and salt.
Cook it well for the next 5 minutes.
Add potatoes and cook for 2 minutes.
After 2 minutes add 2 cups of water and roasted cumin seeds.
Close the cooker and cook till one city comes.
After coming to a city, turn off the gas and let the pressure drain.
Open the cooker and let the curry boil.
Add pieces of pannaer, cook for 2 minutes and garnish with green coriander., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Kaushal/Potato_Paneer_curry_without_Onion_and_Garlic_Vrat_wale_aloo_paneer.jpg, 10
Ingredients: salt,cumin,black peppers,lentil water chana lentil water,coriander leaves,curry leaves break,jaggery,water,mustard,bay leaf,goda masala,oil,tamarind paste reduce you like

 Katachi Amti (Recipe In Hindi),  3 long, coriander leaves - little, 1 tablespoon oil,2 cups lentil water - chana lentil water, 1 teaspoon cumin, 1 bay leaf, 1 teaspoon mustard, 1 cup water - as per the experiment, 1/2 teaspoon goda masala, 2 whole black peppers, 5 curry leaves - break, 1 teaspoon tamarind paste - reduce as much as you like, 1 teaspoon Jaggery - grated, salt - to taste, 25, Maharashtrian Recipes, To make kachchi mango, first mix the water in the lentils.
Keep it aside.
Now heat the oil in a saucepan.
Add mustard seeds and let it cook for 10 seconds.
After 10 seconds, add long, bay leaves and black pepper.
After cooking for 20 seconds, add cumin seeds, curry leaves and coriander leaves.
After 30 seconds, add lentil water, jaggery, tamarind paste, goda masala and salt.
Cook until it boils.
Turn off the gas after boiling and serve.
Serve Katachi Amati with Puran Poli on festival days., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Katachi_Amti_Spicy_accompaniment_to_Maharashtrian_Puran_Poli.jpg, 13
Ingredients: salt,wheat flour,ginger,red chilli powder,cloves garlic,curry leaves,curd,coriander (dhania) leaves,onion,cumin seeds (jeera),potato (aloo),sooji (semolina rava),flour (maida),turmeric powder,green chillies,sunflower oil

Khara Obbattu Recipe (Bread Stuffed With Spicy Potato Mixture Recipe), 2 tablespoon Curd (Dahi / Yogurt),4 cloves Garlic - finely crushed,2 sprig Coriander (Dhania) Leaves - finely chopped,5 Curry leaves - finely chopped,Salt - to taste,Salt - a pinch,1/4 cup Sooji (Semolina/ Rava),1 Onion - finely chopped,1/4 cup All Purpose Flour (Maida),2 Green Chillies - finely chopped,Sunflower Oil - for kneading,1/2 inch Ginger - finely chopped,2 teaspoon Red Chilli powder,1 cup Whole Wheat Flour,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as needed,1/2 teaspoon Cumin seeds (Jeera),4 Potatoes (Aloo) - boiled and mashed, 75, Karnataka, We begin by baking Kara Obbattu Recipe(Bread Stuffed with Spicy Potato Mixture Recipe) the dough by combining all the ingredients with curd and soak it for 10 minutes then knead with enough water till it is soft and stretchy.
Add oil for a good binding.For the filling heat the pan with oil and temper with cumin and curry leaves.
Then add the rest of the ingredients except boiled potato and the spice powders.Once the onions are translucent add the spice powders.
Then add the mashed potato and combine it together, finally add some coriander leaves.
Bind them and make small balls and keep it aside.Make small balls and divide the dough equally.Keeping a little flour for dusting handy on a plate; roll out the dough into 3 inch diameter circles.
Place a portion of the filling (potato) mixture into the center of the circle.
Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed dough; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough.Preheat an iron skillet on medium-high; place the rolled obbattu onto the skillet to cook until golden brown on both sides.
You can cook the obbattu with ghee to give it a richer taste and flavor.Repeat the above process for all the remaining dough and filling portions.Serve the Karnataka style Kara Obbattu hot with ghee smeared on the top, or with allam pachadi recipe, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-23/Spicy_Masala_Kara_Obbattu_Recipe_South_Indian_Style_Savory_Potato_Bread_Puran_Poli-5.jpg, 16
Ingredients: tomato,turmeric powder,salt,coriander leaves,red chilli powder,ginger garlic paste,onion,oil,green chillies,green peas,garam masala powder,cabbage

Cauliflower Matar Bhurji (Recipe in Hindi),  coriander leaves - little, 1 teaspoon red chilli powder, 1 onion - finely chopped, 1 teaspoon ginger garlic paste,1 cabbage, 1 cup green peas, 1/2 teaspoon garam masala powder , 1/4 teaspoon turmeric powder, 1-1 / 2 tablespoon oil, salt - as per use, 3 green chillies, 1 tomato - finely chopped, 45, Indian, To make cabbage pea bhurji, first boil water.
Add cabbage pieces to it and keep it aside for 10 minutes.
Remove water from it and finely chop it.
Now put it in the food processor and bark at once.
Now heat oil in a pan.
Add grated cauliflower and fry it for 5 minutes.
Keep it separately.
Now heat oil in another pan and add finely chopped onions.
Cook till the onion becomes soft and then add ginger garlic paste.
Cook for 1 minute and then add tomatoes to it.
Cook till the tomatoes are soft and then add peas, turmeric powder, red chili powder and salt.
Let it cook for 5 minutes.
Cover the pan and cook until the cauliflower is cooked.
Add some garam masala, mix and serve hot.
Serve cabbage peas bhurji with dal fry and tawa paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Cauliflower_Bhurji_with_Matar.jpg, 12