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In a pan on medium heat, make the vhagar with jeera & rai (temper the cumin and mustard seeds) for about 30 seconds or until the seeds begin to pop.
Add in pre-chopped cauliflower florets, ½ tsp salt, and turmeric powder. Sauté until ingredients are combined, then add in ¼ cup water and cover. Let steam for about 2 mins.
Optional: you can also add in potatoes and peas. If you choose to include these, chop 1 medium potato into small cubes and sauté in the vhagar for 5 mins, or until potatoes are slightly softened, then add in the cauliflower and ¼ cup of peas. Continue with the recipe starting at Step 2.
Stir in red chili powder, dhana jeera, sugar, and a bit more salt if needed. Continue to sauté until the cauliflower (and optional potato) is slightly softened or easily pierced with a fork. Turn off heat and mix in cilantro.
For a traditional Gujarati meal serve with dal, rice, and/or roti. Enjoy!