Spice Mix:
2 sticks of cinnamon 6-8 pods of cardamom
4 cloves ½ tsp fenugreek seeds
Toast in a non stick pan over low heat for about 5-7 minutes, stirring frequently to avoid burning. Cool. Grind the spice mix in a coffee grinder. Store in an airtight container ( an old spice bottle will do)

Dice half a zucchini
I cup cauliflower cut into tiny flowerettes
½ cup of shitake mushrooms diced
½ red onion diced
1 large clove garlic smashed into a coarse paste
½ tsp paprika
½ tsp red chili powder
salt to taste
2 tbsp olive oil

Method
In a non-stick pan, fry the onions and garlic in olive oil until you can smell the garlic cooking – about 3 minutes. Do not let it burn!  Add the chopped and diced vegetables, give it a good stir. Add salt to taste. Cover the pan and let the veggies cook for about 4 minutes or until the cauliflower is just cooked. Sprinkle paprika, chili powder and ½ tsp of the roasted spice mix. Toss. Turn of the stove and allow the pan to sit on the stove for 2 minutes. Check for salt, and heat (spice). Add more chili powder if you prefer it searing hot. Serve hot.