Ingredients:

• 2 – Potato
• 15 – Cauliflower florets
• 1 – Onion
• 1 – Tomato
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric
• 1 tsp – cumin
• 2 tbsp – coriander leaves, chopped
• 1.5 tbsp – oil/ghee
• To taste – salt

Method:

1. Microwave potatoes in high power, for 2 minutes.
2. Peel off the skin, cube it and keep it aside (potatoes should be only 3/4th cooked).
3. Parboil the cauliflower in salt water, drain the water and keep it aside.
4. Cut the onion, length wise and cube the tomatoes.
5. Heat a kadai and add oil/ghee. When hot, add cumin and allow it to splutter.
6. Add onion and fry till transparent.
7. Add the tomatoes, red chilli, turmeric powder and fry for a minute.
8. Then add the potato, cauliflower and coriander leaves.
9. Sprinkle salt, a little water and mix well.
10. Cook covered stirring in between, till the cauliflower and potato becomes soft and absorbs the masala.
11. Transfer to a serving bowl and garnish with coriander leaves.
12. Recipe courtesy: Rak’s Kitchen