Ingredients
- 3 potatoes
- 2 green chilies (hot)
- 2 tomatoes
- 1 cauliflower in florets
- 1/2 ginger root
- 4 tb ghee
- 3 tb coarsely coriander (chopped)
- 1 ts black mustard seeds
- 1 ts brown sugar
- 2 ts coriander
- 1 ts salt
- 1 ts cumin seeds
- 1/2 ts turmeric
- 1/2 ts garam masala
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"
