Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Hot green chilies, minced 2 md Tomatoes, diced
1 ea 1/2" piece of ginger root 1/2 ts Turmeric
1 ts Cumin seeds 2 ts Coriander
1 ts Black mustard seeds 1/2 ts Garam masala
4 tb Ghee 1 ts Brown sugar
3 md Potatoes, diced 1 ts Salt
1 md Cauliflower in florets 3 tb Coarsely chopped coriander

Combine chilies, ginger, cumin seeds mustrad seeds in a small bowl. Heat
ghee in a large pot. When hot, add the spices. When the mustard seeds
start to pop, drop in the potatoes cauliflower. Fry for 4 minutes or so.

Add the tomatoes, turmeric, coriander, garam masala, sugar, salt half the
minced coriander. Mix well, cover gently heat for 15 minutes. If the
vegetables start to stick, add a few drops of water. Top with remaining
coriander serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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