Cook Share and Feast

Ingredients

• ½ lb potatoes
• ½ lb cauliflower florets
• 1 green chili finely chopped
• 2-3 garlic cloves finely chopped
• 1 teaspoon cumin seed
• ½ teaspoon coriander seed
• ½ teaspoon chili powder
• 1/8 teaspoon turmeric powder
• 1 tablespoon canola oil
• Salt

Method

• Peel and cut the potatoes into about one inch cubes
• Par boil the potatoes in boiling water until ¾ done – about 10 minutes (add a little salt to the boiling water so that, when potatoes are cooked, they will absorb the salt and makes it tastier.)
• Drain well and set aside
• Dry roast ½ teaspoon cumin seed and coriander seed until fragrant
• Let cool and grind into a powder
• Heat oil in a large skillet
• When hot, add rest of the cumin seed (½ teaspoon) and fry until they splutter
• Add green chili and garlic and fry for about one minute
• Now add cauliflower to the skillet and add a bit salt and fry on low flame for about 5-7 minutes
• Add potatoes, and the ground powder, chili powder, turmeric powder and fry uncovered on low flame for about 10-12 minutes.  Sprinkle little water at a time if  needed.
• Now cover the saucepan and fry more for a minute
• Turn the flame out and leave for about 10 minutes in the pan before transferring to a serving dish
• Serve warm with rice or roti.
• Yields: 3 side dishes