Califlower and Edamame with Mint and Ginger

I wanted to finish the mint leaves leftover from making the salad.

You need

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

Method

---> 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.