Cauliflower, peas & potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cauliflower, cut into floret |
| 3 | smalls | Potatoes |
| ⅓ | cup | Oil |
| ⅛ | teaspoon | Asafetida |
| 1 | tablespoon | Black mustard seeds |
| 8 | eaches | Curry leaves |
| 1 | cup | Peas, defrosted if frozen |
| 2 | eaches | Fresh green chiles, chopped |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Dessicated coconut |
| 2 | tablespoons | Cilantro, chopped |
Directions
If potatoes are new, don't bother to peel them. Dice. Warm oil in a large skillet. When hot, put in asafetida followed by the mustard seeds. When the seeds begin to pop, add curry leaves & stir once. Add potatoes, cauliflower, peas, chiles, turmeric, salt & sugar. Stir for 2 minutes. Add ¼ cup water & stir. As soon as water begins to bubble, cover, turn heat to low & simmer for 10 to 15 minutes.
Sprinkle with coconut & cilantro & serve.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-01-95