Wash and cut cauliflower in 1 inch florets.
Heat mustard oil in a wok and add cumin seeds.
Add curry leaves, chopped garlic, ginger and green chillies when the cumin seeds crackle.
Sauté for a while and chopped tomatoes, salt and dry spice powders.
Sauté for 2-3 minutes until tomatoes become soft and mushy.
Add cauliflower florets and peas and mix well so that all the masalas get coated over the vegetables.
Add 2 teaspoons of water of required and cover with a lid.
Cook on a low flame until the veggies are tender but not over cooked, keep turning occasionally.
Switch off the flame, add the chopped coriander leaves and serve hot with chapatis, or paranthas.
