I wanted to finish the mint leaves leftover from making the salad.
Mint Leaves - 8 or 9 Washed
Ginger - an inch piece, peeled and chopped
Grind them both to a fine paste, add 1/4 cup water...
To Make the Subji
Canola Oil - 1 Teaspoon
Jeera - 1 Teaspoon
Cauliflower - 1, cut in flowers
Frozen Edamame - About 1 and 1/2 cups
Salt - as needed
---> In a Pan, add the oil on a medium fire and then add the jeera
---> Once it sizzles, add the mint and ginger paste you made
--->Then add the cauliflower and kind of coat the mint mixture all over, so that all of the pieces get the mint on them
---> Now add the Edamame
---> Cover and cook, make sure the water is always there otherwide it will get burnt
--->Once the water is all evaporated, the cauliflower and the edamame should be cooked, turn the stove off and add some salt to taste.
[If you want, you can add some chili powder or green chillies to make it spicier.]
I served this with Rotis and Sprouted Mung and Masoor Dal.