Ingredients
- 15 fenugreek seeds
- 2 serrano chiles (fresh)
- 1 cauliflower
- 1 tomato
- 375 gr cubed potatoes (new)
- 90 ml peanut oil
- 18 gr garlic (minced)
- 18 gr cilantro leaves (chopped)
- 16 ml lemon juice
- 10 ml black mustard seeds
- 2 gr cumin seeds (freshly ground)
- 1 gr turmeric
- 1 gr powdered chile (red hot)
- some peel potatoes
- some salt
about 5 minutes. Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add half cup water and half 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, 1. 81168831168.83.
