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Cauliflower And Potatoes With Black Mustard Seeds

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian Ceideburg 2, Indian, Vegetables 1 Servings

INGREDIENTS

2 1/2 c Cubed new potatoes
1 Cauliflower
2 t Black mustard seeds
12 To 15 fenugreek seeds
1 t Freshly ground cumin seeds
1/2 t Turmeric
1/2 t Powdered hot red chile
pepper
Salt
6 T Peanut oil
2 T Minced garlic
1 Tomato, chopped
1 Or 2 fresh Serrano chiles
chopped
1 c Chopped cilantro leaves
1 T Lemon juice, or to taste

INSTRUCTIONS

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.
From the San Francisco Chronicle, 12/7/88.  Posted by Stephen
Ceideberg; November 2 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 928
Calories From Fat: 745
Total Fat: 84.5g
Cholesterol: 0mg
Sodium: 1690.5mg
Potassium: 1930.4mg
Carbohydrates: 40.9g
Fiber: 15.1g
Sugar: 12.6g
Protein: 15.2g


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