| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
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) |
INSTRUCTIONS
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.
Compiled by Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
<imranc@onthenet.com.au> on Aug 6, 1997
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