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

Indian

Potaotes - 12 oz, diced

Cauliflower florets - 20 oz

Tomato - 1, large, diced

Onion - 8oz, finely chopped

Salt - to taste

Cayenne - to taste

Turmeric powder - 0.5 teaspoon

Basil leaves - 0.5 teaspoon

Cumin seeds - 1 teaspoon

Lemon juice - 1 oz

0.5-inch piece Ginger - 1 OR Ginger paste - 0.5 teaspoon

Garlic - 2 cloves

Vinegar - 2 oz

Canola Oil - 2 Tablespoons

Cilantro leaves - 4 oz, finely chopped

Jalapeno - 1, finely chopped

Green onions - 2, finely chopped

Olive oil - little

Boil potatoes and cauliflower florets in water with salt, cayenne, turmeric powder and half canola oil. Remove cauliflower florets as they will be cooked before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. Mix chopped onion with basil, vinegar and olive oil. Marinate for 10-15 minutes. Heat the rest of the canola oil in a small wok. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saute for a few minutes. Add the potatoes, cauliflower and the diced tomatoes. If the vegetables stick to the pan, sprinkle a little water to keep them moist. Simmer until vegetables are done. Garnish with chopped cilantro, lemon juice and sliced tomato before serving.

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