10 mins 
1 A simple spiced flower watana rassa is quick to prepare, packed with essential nutrients and antioxidants, and served well with phulkas or parathas.
Nutrition Information per serve
-
Energy71.7 kcal
-
Carbohydrate3.7 gm
-
Protein0.5 gm
-
Total Fat5.0 gm
-
Total Fiber2.8 gm
- Ingredients
- Steps to Prepare
0.48 Chopped Cup(49.0 gm) Cauliflower
2.0 Chopped Tbsp(16.0 gm) Onion
2.0 Chopped Tbsp(25.0 gm) Tomato
1.0 Boiled Tbsp(11.0 gm) Fresh Peas
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.93 gm) Rai
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
20.0 Ml(20.0 ml) Water
Take nonstick pan and heat 2 tsp oil.
Add 1/4th tsp rai, 1/4th tsp jeera, 2 tbsp chopped onion and saute.
When onions turn translucent, add 2 tbsp chopped tomato, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp dhania powder and saute well.
Then add 1/2 cup chopped cauliflower and mix again.
Finally add a little water, 1/4th tsp salt and 1 tbsp peas. Mix well.
Cover and allow to cook.
Serve hot with rice.
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