Cauliflower : one
Ground turmeric : 1/2 tsp
Cooking oil: 4 tsp
Salt to taste 
Green peas : 1/2 cup
Panchforan: 1tsp 
Red whole chili: 2

To make this cauliflower bhaji, take a medium-sized 
cauliflower and chop it into very small florets. The hard stem 
at the bottom has to be cut into tiny pieces. Cook 120 g (4 oz) 
of green peas and drain them. 

In the same oil, throw in a phoron of 3-4 dry red chilies, 1 
teaspoon of whole cumin seeds and 2 bay leaves. After a couple 
of minutes, throw in the cauliflower. Stir once or twice, add a 
little salt and reduce to a medium heat. Sauté gently for three 
to four minutes, add the peas and simmer covered over a low 
heat until the florets are tender. Uncover, check for salt, 
adding if needed, turn the heat to high and stir until the 
vegetables are browned. Despite being dry, it tastes good with 
both rice and fresh indian bread.