Vegetable dish, can be served as side dish or main dish

Indian

Green chillies - 2, minced

Ginger - 1 i-inch piece

Cumin seeds - 1 Tablespoon

Black mustard seeds - 1 Tablespoon

Ghee or oil - Potatoes - 3, medium, diced

Cauliflower - 1, medium, cut into florets

Tomatoes - 2, medium, sliced

Turmeric powder - 0.5 teaspoon

Coriander - 2 teaspoons

Garam masala - 0.5 teaspoon

Brown sugar, optional - 1 Tablespoon

Salt - 1 Tablespoon

Coriander (or cilantro) - 3 Tablespoons, coarsely chopped

Combine chillies, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a large pan. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. When the vegetables are fully cooked, remove from heat. Garnish with remaining coriander leaves. Serve hot with plain white rice, naan or chapati.

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