Cauliflower, Peas and Potatoes

Recipe Ingredients

2 cups	292g / 10oz	Cauliflower - cut into floret
3 cups	711ml	Potatoes (small)
1/3 cup	78ml	Oil
1/8 teaspoon	0.6ml	Asafetida
1 tablespoon	15ml	Black mustard seeds
8		Curry leaves
1 cup	237ml	Peas - defrosted if frozen
2		Fresh green chiles - chopped
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Dessicated coconut
2 tablespoons	30ml	Cilantro - chopped

Recipe Instructions

If potatoes are new, don't bother to peel them. Dice. Warm oil in a large skillet. When hot, put in asafetida followed by the mustard seeds. When the seeds begin to pop, add curry leaves and stir once. Add potatoes, cauliflower, peas, chiles, turmeric, salt and sugar. Stir for 2 minutes. Add 1/4 cup water and stir. As soon as water begins to bubble, cover, turn heat to low and simmer for 10 to 15 minutes. Sprinkle with coconut and cilantro and serve.

Source:
Madhur Jaffrey, "A Taste of India"

Rating

Average rating:

10 (4 votes)

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