This is a popular North Indian vegetable dish. Combined with hot Puffed Fried Breads (Pooris) or rice, I could eat this any time of the day and on any occasion.
PREPARATION AND COOKING TIME: 15 – 20 minutes YIELD: enough for 4 – 5 persons
1/4 cup ghee or oil
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds 1 teaspoon minced fresh ginger
2 hot green chilies, seeded and chopped
3 medium potatoes, cut into 1 1/4 cm (1/2-inch) cubes
1 medium cauliflower, cut into small flowerets
2 medium tomatoes blanched, peeled, and diced
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon brown sugar
2 teaspoons salt
2 tablespoons coarsely chopped fresh coriander or parsley
1 tablespoon fresh lemon juice
Heat the ghee or oil in a large, heavy saucepan over moderate heat. When the ghee is hot, add the mustard seeds. When they crackle, add the cumin and saute them until they darken a few shades. Add the ginger and chilies, saute for a few moments, and then add the potato and cauliflower pieces. Stir-fry the vegetables for 4 or 5 minutes or until the vegetables start to stick to the bottom of the pan.
Add the tomatoes, turmeric, garam masala, ground coriander, sugar, and salt.
Mix well, reduce the heat to low, cover the saucepan, and, stirring occasionally, cook for 10 to 15 minutes or until the vegetables are tender. Add water if necessary during this time but don’t over-stir the vegetables. When the vegetables are cooked, add the fresh coriander and the lemon juice. Serve hot.