CAULIFLOWER CURRY (SERVES 6) - INDIAN

Ingredients

Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes - 2 cups
Oil - 4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cummin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1/4 teaspoon
Onion - 2
Green chillies - 2
Capsicum - 1
Ginger - 1 cm p73

Method:

Chop all vegetables. Heat three tablespoons oil in a
kadai, add the cummin seeds and hing powder. When the
cummin seeds splutter add the onions, capsicum, green
chillies and ginger into the hot oil and fry till the
onion turns golden. Add tomatoes and fry till it
becomes mushy. Add cauliflower, potatoes and turmeric
powder, fry a bit, add salt, sugar and quarter cup of
water. Cover and cook till the vegetables are cooked and
the curry is dry. Add the rasam powder, coriander leaves
and the remaining one tablespoon of oil-fry till you get
a lovely aroma. Remove and serve piping hot with rotis
or rice. (Plain potato curry can also be made the same
way).