Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Hot green chilies, minced
1 ea 1/2" piece of ginger root
1 t Cumin seeds
1 t Black mustard seeds
4 tb Ghee
3 md Potatoes, diced
1 md Cauliflower in florets
2 md Tomatoes, diced
1/2 ts Turmeric
2 ts Coriander
1/2 ts Garam masala
1 t Brown sugar
1 t Salt
3 tb Coarsely chopped coriander
Combine chilies, ginger, cumin seeds & mustrad seeds
in a small bowl. Heat ghee in a large pot. When hot,
add the spices. When the mustard seeds start to pop,
drop in the potatoes & cauliflower. Fry for 4 minutes
or so.
Add the tomatoes, turmeric, coriander, garam masala,
sugar, salt & half the minced coriander. Mix well,
cover & gently heat for 15 minutes. If the vegetables
start to stick, add a few drops of water. Top with
remaining coriander & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
