Begin by thoroughly cleaning the cauliflower.
Place the florets in a large bowl of water and let them soak for 10 to 30 minutes while you prepare the other .
Heat the oil in a large nonstick frying pan or sauté pan over medium-high heat.
Once hot, add the asafetida. A moment later, add the mustard seeds.
When the seeds begin to pop (this will only take a few seconds), add the sliced green chilies and give it a quick stir.
Add the chopped tomato, salt, turmeric, optional chili powder, ground coriander, and grated ginger to the pan.
Sauté for a few minutes, stirring frequently, until the tomatoes break down and thicken into a fragrant paste.
Drain the cauliflower florets well and add them to the pan along with the fresh peas.
Stir everything together to coat the vegetables in the spice paste.
Reduce the heat to medium-low, add ¼ cup of water, and bring to a simmer.
Cover the pan and let it cook gently for about 10 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Check the seasoning and add more salt if needed. If there's excess liquid in the pan, increase the heat and let it evaporate, stirring gently.
Garnish generously with fresh cilantro before serving.
