Blanch the cauliflower florets for 2 minutes separately.
In a wok heat ghee, splutter sahjeera. Add crushed garlic and sauté in high flame for 30 seconds.
Add bell peppers and mushrooms. Cook and stir occasionally for about 3 minutes.
Add peas and broccoli florets and mix well. Add rest of the other seasonings (except black pepper). Now add the steamed cauliflower and 2tbsp of warm water. (The mushrooms will also leave water).
Bring to boil. Simmer, cover for about 2 to 3 minutes till the vegetables are soft and tender.
Bring down from the flame and mix the black pepper powder. Serve hot as a breakfast / with boiled quinoa / boiled dahlia.
Thanks.
