Colorful dish with a punch thanks to the panch phora. And easy, very easy.
* Half a cauliflour, broken in small florets
* 1 tablespoon of panch phora
* 3 garlic cloves, minced
* A slice of ginger, minced
* 2 red chilli, sliced
* 1 teaspoon of turmeric
* Vegetable oil or ghee
Fry the panch phora in oil until the mustard seeds starts to pop.
Add the garlic, ginger and chilli and stir for 30 seconds. Add the rest of ingredients and a little bit of water.
Cook until the cauliflower is tender but still retaining some of its crispness. Eat with steamed rice.