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
