Cauliflower, Red potatoes, Edamame, Chana dal, Coriander seeds, Dried red chilies, Dried thyme, Mustard seeds, Turmeric powder, Red chili powder, Asafoetida.
1. Cut 1 medium size cauliflower into bite-size florets.
2. Peel and dice 4 small red potatoes, add water to them to prevent discoloration.
3. Heat ½ teaspoon oil in a pan and add 3 tablespoons each of chana dal and whole coriander seeds. Add 6 long dried red chilies. Saute till the dal turns a light brown color. Cool and grind to a coarse powder.
4. In a bowl add the spice powder, 1 teaspoon of dried thyme, 1 tablespoon of red chili powder, ½ teaspoon each of turmeric powder and asafoetida. Temper 1 tablespoon of mustard seeds and add to the spices. Mix well.
5. Take a big baking sheet and line it with aluminum foil.
6. Drain the potatoes from the water and spread on the sheet, add salt to taste and sprinkle half of the spice mix on it. Generously sprinkle olive oil on it and with clean hands, mix the spices with the potatoes so that they are coated well with the spices.
6. Bake at 425 degrees for 20 minutes till they get a light brown color.
7. Add the rest of the spice mixture to the cauliflower florets, add salt to taste and mix well.
8. Add the cauliflower to the potatoes, drizzle some more oil, and place the sheet back in the oven, crank up the temperature to 450 degrees and bake till the potatoes darken further and the florets begin to get crisp and brown.
9. Turn off the oven, and add 1 cup of thawed edamame, mix with a spatula and place the baking sheet back in the oven till they are all heated through.
10. When ready to serve, squeeze the juice of half a lemon and mix well.
11. Serve hot with phulkaas!