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Curried Cauliflower & Potatoes (Aloo Gobi)

ethnic, main dish, vegetables

2 each hot green chilies, minced
1 each 1/2 piece of ginger root
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 tablespoon ghee
3 medium potatoes, diced
1 medium cauliflower in florets
2 medium tomatoes, diced
1/2 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon garam masala
1 teaspoon brown sugar
1 teaspoon salt
3 tablespoon 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"

Yield: 5 servings

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