There is a very large variety of vegetarian dishes in Indian cuisine. Phulkopi or cauliflower is one vegetable which can be used in a large number of such dishes.

Ingredients:
Medium size cauliflower- 1 (cut into small pieces)
Onion- 1 medium size (chopped finely)
Potato- 2 medium size (peeled & cut into small cubed)
Panch phoron- ½ tablespoon.  (methee seeds, kalonji, mustard seeds, saunf, jeera seeds)
Tomato puree- 2 tsp
Green chilli- 2 (optional)
Cumin power- a pinch
Coriander powder- a pinch
Ginger paste- 1 tablespoon
Garlic paste- ½ tablespoon
Red chilli powder- as much heat you can enjoy
Garam masala powder – ½ tsp
Sugar & salt as per taste
Vegetable oil (white oil)- 6/7 tablespoons
Coriander leaves chopped (optional)
Ghee (optional)
Turmeric powder- ½ tsp
Water

Direction:

Take a frying pan or Chinese wok and heat oil in it. Put the cauliflower pieces.
Fry them until they turn brown in colour.
Transfer those fried pieces in separate container and keep aside.
Heat the wok again and add panch phoron. Fry it for a little bit of time and add chopped onions.
Fry the onions for few minutes and add ginger paste, garlic paste, tomato puree, red chilli powder, cumin powder, coriander powder, sugar and salt (stir continuously after every addition).
Now add potato cubes and pour enough water to boil those potatoes.
After 4-5 minutes add those fried cauliflower pieces. Let the water dry more and add garam masala powder and cook for 2-3 minutes. Now add 1 tsp ghee (to enhance the flavour), just cook for few more minutes and remove from heat. Garnish the top with chopped coriander leaves and serve hot with patarha or rice.