Ingredients:

• 3 cup – Cauliflower florets
• 2 cup – peeled and cubed Potatoes
• 2 – Onion and Green chillies each
• 1 – Capsicum
• 4 tbsp – oil
• 1 tbsp – Coriander leaves
• 2 tbsp – rasam powder
• 1 tbsp – Cumin seeds
• 1 tbsp – Sugar
• 1/4 tbsp – Turmeric powder
• 1/4 tbsp – Asafoetida powder
• 1 cm piece – Ginger
• Salt as per taste

Method:

1. Chop all the vegetables.
2. Heat 3 tbsp of oil in a kadai. Add the cumin seeds and asafoetida powder.
3. When the cumin seeds splutter, add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
4. Add tomatoes and fry till it becomes mushy.
5. Add cauliflower, potatoes and turmeric powder. Fry a bit and add salt, sugar and a quarter cup of water.
6. Cover and cook till the vegetables are cooked and the curry is dry.
7. Add the rasam powder, coriander leaves and the remaining oil.
8. Fry for a while
9. Remove and serve hot with rotis, rice or bread.

Recipe courtesy of Shilpa