Cauliflower, peas & potatoes

4 servings

Ingredients

Quantity Ingredient
2 cups Cauliflower, cut into floret
3 smalls Potatoes
⅓ cup Oil
⅛ teaspoon Asafetida
1 tablespoon Black mustard seeds
8 eaches Curry leaves
1 cup Peas, defrosted if frozen
2 eaches Fresh green chiles, chopped
¼ teaspoon Turmeric
¼ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Dessicated coconut
2 tablespoons Cilantro, chopped

Directions

If potatoes are new, don't bother to peel them. Dice. Warm oil in a large skillet. When hot, put in asafetida followed by the mustard seeds. When the seeds begin to pop, add curry leaves & stir once. Add potatoes, cauliflower, peas, chiles, turmeric, salt & sugar. Stir for 2 minutes. Add ¼ cup water & stir. As soon as water begins to bubble, cover, turn heat to low & simmer for 10 to 15 minutes.

Sprinkle with coconut & cilantro & serve.

Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-01-95

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