Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Vegetable oil -- sized pieces
1/8 ts Asafetida 1 md Cauliflower, cut into bite-
1 ts Black mustard seeds -- sized pieces
1 ts Cumin seeds 2 ts Coriander, powdered
1 ea 1" piece ginger, grated 1 ts Turmeric
3 ea Dried red chiles 1 ts Garam masala
1 ea Bay leaf Salt pepper
4 md Potatoes, cut into bite- 1/4 c Cilantro, minced

Heat oil until it is hot in a large, strong saucepan. Sprinkle in the
asafetida stir-fry for a few seconds. Add the cumin seeds,
followed by the black mustard seeds. When the mustard seeds start to
pop, add the ginger, crumble in the chile mix in the bay leaf.
Cook until the chiles start to darken. Reduce the heat to very low
add the potatoes. Sprinkle in a little water stir well. Cover
cook for 10 minutes. Add the cauliflower cook for another 10
minutes over low heat.

Stir in the rest of the spices in the order listed (with the
exception of the cilantro. Mix well let simmer over the very low
heat for another 7 minutes, or until the vegetables are thoroughly
cooked. Add a few drops of extra water if necessary to prevent it
sticking.

Stir in the cilantro, being careful not to break the vegetables.
Serve immediately.

Recipe by Mark Satterly
Submitted By MARK SATTERLY On 11-02-95

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