| 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 EAT-L Digest 16 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Tue, 17 Dec 1996 16:36:35 +1000
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”