Ingredients:

• 2 – potato.
• 15 bite-size florets – cauliflower.
• 1 – onion.
• 1 – tomato.
• 1 tsp – Red Chilli powder.
• 1/4 tsp – turmeric.
• 1 tsp – cumin.
• 2 tbsp – coriander leaves, chopped.
• 1and1/2 tbsp – oil/ghee.
• Salt as needed.

Method:

1. Microwave potatoes in high for 2 mins and peel off the skin. Cube it and keep aside (potatoes should be only 3/4th cooked).
2. Parboil cauliflower in salt waterm drain the water and keep aside. Cut onion length wise and cube the tomatoes.
3. Heat kadai and add oil or ghee. When hot, add cumin and allow it to splutter.
4. Add onion and fry till transparent. Add the tomatoes, red chilli, turmeric powder and fry for a minute.
5. Then add the potato, cauliflower, coriander leaves, sprinkle salt and little water. Mix well.
6. Cover and cook till the cauliflower and potato becomes soft but not gooey and absorbs the masala (mix once or twice in between).
7. Transfer to the serving bowl and garnish with coriander leaves.