3 T Oil
4 Green chillies, cut in half
1 sm Cauliflower, cut into 2cm
Pieces
450 g Potatoes, diced into 2cm
Pieces
3/4 ts Salt
1 ts Mustard seeds (black)
1. Heat oil in a wok over a medium high heat and add the mustard seeds and
green chillies.
Let them sizzle for a few seconds.
2. Add the cauliflower and potatoes and stir for 1-2 minutes.
3. Lower the heat to medium low, cover and cook for 15-20 minutes,
stirring occasionally.
4. Add the salt, turn up the heat and, stirring constantly, fry until the
vegetables are tender.
