| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables, India | 5 | Servings |
INGREDIENTS
| 2 | Hot green chilies, minced | |
| 1 | 1/2" piece of ginger root | |
| 1 | ts | Cumin seeds |
| 1 | ts | 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 | ts | Brown sugar |
| 1 | ts | Salt |
| 3 | tb | Coarsely chopped coriander |
INSTRUCTIONS
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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