Cauliflower with fennel seeds curry

Ingredients:
Cauliflower: 1 with florets  separated
Tomato: 2 medium chopped
Garlic: 2-3 cloves crushed
Fennel seeds: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: 12-15
Asafotedia: a pinch
Tumeric: a pinch
Sambar masala: 1 tsp
Oil: 1 tbsp
Salt to taste


Method:
1. Heat oil in a deep pan. Add mustard seeds. Once they begin to splutter add crushed garlic and fennel seeds, asafotida and curry leaves. Add tomato and let it cook until soft.
2. Add cauliflower florets and tumeric powder. Add salt and about a cup of water and let it cook until cauliflower is cooked and very little water is left.
3. In the end add sambar powder and mix well. Let it cook for a couple of minutes and take of heat. The curry is ready to be served.