CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Indian |
Indian, Vegetables |
1 |
Servings |
INGREDIENTS
1 |
|
Cauliflower |
3 |
|
Sized potatoes |
1/2 |
|
Onion sliced thinly in long |
|
|
slices |
1 |
t |
Mustard seeds |
2 |
|
Pods Cardamom |
1 |
t |
Coriander |
1 |
t |
Cumin seeds |
1/2 |
t |
Turmeric |
1 |
|
Bayleaf |
3 |
|
Cloves |
3 |
T |
Vegetable Oil |
INSTRUCTIONS
Start the potatoes to boil in a saucepan. Let them boil for at least
15 minutes. After they are done, turn off the heat and let them
stand in the water. 2. Cut the cauliflower into small bite sized
pieces (roughly 1 inch cubes), throwing away most of the stem
pieces. Wash and drain in collander. 3. While the potatoes are
cooking, heat the oil in a wide skillet till it is very hot. Add
the mustard seeds and wait till they start popping. Add bayleaves,
cardamom and cloves. 4. Mix around for a while and then add onions.
Wait till onion start to turn before adding the rest of the spices
(except for turmeric). 5. Put the cauliflower in the skillet and fry
in the oil and spices for 2 minutes. While the cauliflower is frying,
cut up the potatoes into bite sized pieces and add to the skillet.
Add turmeric and stir. 6. Continue stirring the vegetables under
medium heat for another couple of minutes. Add half a cup of water and
reduce heat to low. Cover skillet and let cook for 5 minutes. 7. Check
tenderness of vegetables. If they are still too hard, add another 1/4
cup of water and cover again for 5 minutes. 8. Salt to taste and
serve. Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”