Ingredients
|
Quantity
|
Large cauliflower
|
1
|
Medium sized potatoes
|
3
|
Onion sliced thinly in long slices
|
½ large
|
Mustard seeds
|
1 tsp
|
Cardamom pods
|
2 to 3
|
Coriander
|
1 tsp
|
Cumin seeds
|
1 tsp
|
Turmeric
|
½ tsp
|
Bay leaf
|
1
|
Cloves
|
3
|
Vegetable oil
|
3 tbsp
|
Start boiling the potatoes in a saucepan. Let them boil for at
least 15 minutes. After they are done, turn off the heat and let them stand in
the water.
Cut the cauliflower into small bite sized pieces (roughly 1"
cubes), throwing away most of the stem pieces. Wash and drain in a colander.
While the potatoes are cooking, heat the oil in a wide skillet
until it is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion
starts to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices
for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another
couple of minutes. Add ½ cup of water and reduce heat to low. Cover skillet and
let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add
another ¼ cup of water and cover again for 5 minutes.
Salt to taste and serve.