Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 2 | Hot green chilies, minced |
| 1 | 1/2" piece of ginger root |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Black mustard seeds |
| 4 tablespoons | Ghee |
| 3 mediums | Potatoes, diced |
| 1 medium | Cauliflower in florets |
| 2 mediums | Tomatoes, diced |
| ½ teaspoon | Turmeric |
| 2 teaspoons | Coriander |
| ½ teaspoon | Garam masala |
| 1 teaspoon | Brown sugar |
| 1 teaspoon | Salt |
| 3 tablespoons | Coarsely chopped coriander |
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini