- Wash and drain cauliflower, carrots
and zucchini. Set aside.
- Heat 1 tsp of oil in a heavy,
non-stick skillet over medium high heat.
- Add asafetida and cumin seeds and
cook for a few seconds until seeds are golden brown.
- Add vegetables and stir.
- Add ginger, turmeric, salt and
cayenne pepper. Stir thoroughly. Heat through, cover with a lid and reduce heat. Simmer
for 8-10 minutes. Open 1-2 times to stir the vegetables.
- Cook until vegetables are tender but
firm. Sprinkle with coriander powder, mango powder and garam masala. Stir carefully in a
lifting and turning fashion so as not to mash the vegetables.
- Add the remaining 3 teaspoons of oil
around the sides of the pan, allowing the oil to get to the bottom of the pan. All the
liquid from the vegetables should be evaporated; if not, increase heat to evaporate it.
Fry for 3–5 minutes, stirring once or twice in the same lifting and turning fashion.
(This final roasting or frying in the oil brings out the true flavor of this dish.)
- Transfer to a serving platter.
Garnish with fresh coriander.
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