| 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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