Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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