| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, Indian |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Cauliflower |
| 3 |
md |
Sized potatoes |
| 1/2 |
lg |
Onion sliced thinly in long slices |
| 1 |
ts |
Mustard seeds |
| 2 |
|
Pods Cardamom |
| 1 |
ts |
Coriander |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Turmeric |
| 1 |
|
Bayleaf |
| 3 |
|
Cloves |
| 3 |
tb |
Vegetable Oil |
INSTRUCTIONS
1. Start the potatoes to boil in a saucepan. Let them boil for at least
15 minutes. After they are done, turn off the heat and let them stand in
the water. 2. Cut the cauliflower into small bite sized pieces (roughly 1
inch cubes), throwing away most of the stem pieces. Wash and drain in
collander. 3. While the potatoes are cooking, heat the oil in a wide
skillet till it is very hot. Add the mustard seeds and wait till
they start popping. Add bayleaves, cardamom and cloves. 4. Mix around for
a while and then add onions. Wait till onion start to turn before adding
the rest of the spices (except for turmeric). 5. Put the cauliflower in the
skillet and fry in the oil and spices for 2 minutes. While the cauliflower
is frying, cut up the potatoes into bite sized pieces and add to the
skillet. Add turmeric and stir. 6. Continue stirring the vegetables under
medium heat for another couple of minutes. Add half a cup of water and
reduce heat to low. Cover skillet and let cook for 5 minutes. 7. Check
tenderness of vegetables. If they are still too hard, add another 1/4 cup
of water and cover again for 5 minutes. 8. Salt to taste and serve.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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