? teaspoon cumin seeds
? teaspoon mustard seeds
2 tablespoons olive oil
1 small yellow onion, cut in medium dice
1 small head cauliflower, trimmed cut into ? inch florets
8 ounces green beans, trimmed and snapped in 1 inch piece
1 large carrot, peeled and chopped
salt and pepper
2 cloves garlic, minced
1 teaspoon finely minced fresh ginger
pinch of dried chili flakes
Toss the cumin and mustard seeds in a dry skillet over medium low heat until very fragrant (4-5 minutes). Immediately transfer to a small bowl. Put the skillet back on heat and add oil.
When oil is hot but not smoking, add onion and stir to coat. After about 30 seconds, add the cauliflower, green beans, and carrot in an even layer. Season with salt and pepper and let cook undisturbed until the vegetables have begun to brown, about 2-3 minutes.
Saute, stirring occasionally, until the cauliflower is browned, about 5-7 minutes. If the pan bottom gets too dry, add a little more oil.
Reduce heat to medium and saut? until cauliflower is tender, about 2-3 minutes.
Stir in garlic, ginger, toasted seeds, and chili flakes. Cook one minute more to blend flavors. Season with salt and pepper.