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Ingredients (Measurement Conversion Calculator) Cauliflower florets - 20 oz
Cayenne - to taste
Basil leaves - 0.5 teaspoon
0.5-inch piece Ginger - 1 OR Ginger paste - 0.5 teaspoon
Salt - to taste
Potaotes - 12 oz, diced
Olive oil - little
Onion - 8oz, finely chopped
Vinegar - 2 oz
Turmeric powder - 0.5 teaspoon
Cilantro leaves - 4 oz, finely chopped
Tomato - 1, large, diced
Cumin seeds - 1 teaspoon
Lemon juice - 1 oz
Canola Oil - 2 Tablespoons
Jalapeno - 1, finely chopped
Garlic - 2 cloves
Green onions - 2, finely chopped
Directions
Boil potatoes and cauliflower florets in water with salt, cayenne, turmeric powder and half canola oil. Remove cauliflower florets as they will be cooked before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. Mix chopped onion with basil, vinegar and olive oil. Marinate for 10-15 minutes. Heat the rest of the canola oil in a small wok. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saute for a few minutes. Add the potatoes, cauliflower and the diced tomatoes. If the vegetables stick to the pan, sprinkle a little water to keep them moist. Simmer until vegetables are done. Garnish with chopped cilantro, lemon juice and sliced tomato before serving.
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Vegetable dish, can be served as side dish or main dish
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