INGREDIENTS

INSTRUCTIONS

Must be all the postings with great Indian recipes (and because the
cauliflower in the local supermarket looked superb) that we had this dish
tonight. As I remember, someone asked for more veggie Indian dishes, and
this is veggie, low fat, and delicious. The amount of spices is up to you
and your taste buds. Also, the recipe as given in the book is sort of
skimpy for 4, so I tossed in more cauliflower, more peas, more potatoes,
and double the amount of spices. Enjoy!
Source: Indian Light Cooking, by Ruth Law Category: pareve veggie main
dishes Preparation time: 45-60 min. (depends on how fast you can chop)
Serves: 4
Cook the cauliflower, potatoes, and fresh peas, each separately, in boiling
water until tender. Drain and set aside.
Combine the turmeric, cumin, cayenne, and coriander powder in a small bowl.
Heat the oil in a large non-stick skillet over moderate heat, and add the
spices. Cook for a few seconds to release the flavors. Add the cauliflower,
potatoes, peas, and tomatoes. Cook for a few minutes over medium to low
heat, and add perhaps a 1/4-cup of water if needed. Cook a bit more until
all is heated through, add salt and coriander leaves, and cook a few more
minutes. Serve with rice and enjoy!
Posted to JEWISH-FOOD digest Volume 98 #009 by Muriel Harris
<harrism@omni.cc.purdue.edu> on Jan 6, 1998

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”