Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Cubed new potatoes
1 sm Cauliflower
2 ts Black mustard seeds
12 To 15 fenugreek seeds
1 t Freshly ground cumin seeds
1/2 ts Turmeric
1/2 ts Powdered hot red chile
-pepper
Salt
6 tb Peanut oil
2 tb Minced garlic
1 Tomato, chopped
1 Or 2 fresh Serrano chiles,
-chopped
1 c Chopped cilantro leaves
1 tb Lemon juice, or to taste
Peel potatoes and cut into 1/2- inch cubes; place in a
bowl of water. Separate cauliflower into flowerets
about the same size as the potato cubes. Set aside.
Mix mustard with fenugreek in a small bowl. Mix
ground spices together in a small bowl, and add some
salt. Place all ingredients near the stove.
Heat oil in a pan until very hot. Add whole seeds all
at once, keeping face away from pan. Have a lid ready
to cover pan, if needed. As mustard seeds turn gray,
lower neat to medium and add ground spices. Cook for 1
or 2 seconds, then stir in garlic, then tomato and
green chiles. Cook for about 5 minutes.
Drain potatoes and add to pan, along with cauliflower;
cook for 5 minutes, stirring to coat vegetables with
spices. Add 1/2 cup water and 1/2 cup cilantro.
Cover and simmer until vegetables are tender. Check
water level frequently, and add more as needed.
Taste for salt, add lemon juice, stir well, and serve
garnished with remaining cilantro.
