from The Vegetarian Epicure Book Two, by Anna Thomas
1 large head cauliflower
1 small Potato
¼ cup vegetable oil
1 tsp black mustard seeds (can use yellow)
1 tsp. ground turmeric
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp cayenne pepper
1 clove garlic, minced or crushed
½ onion, slivered
1 tsp salt
1-¼ cups water
1 medium tomato, chopped
2 TBSP lemon juice
- Trim and wash cauliflower and break into very small flowerettes. Scrub the potato and boil it until it is nearly tender, but not quite done.
- Heat the oil in a fairly large skillet over medium-low heat and add the mustard seeds, heating until the seeds pop, just a few minutes. When the seeds have finished popping, add the turmeric, cumin, coriander, cayenne, garlic, and onions. Sauté over medium heat, stirring constantly, for 3-4 minutes.
- Add the cauliflower and sauté, stirring often, for 4-5 minutes, then add the salt and water and cover pan tightly. Simmer for 5 minutes, while you cut up the parboiled potato into 1-in. cubes.
- Add the potato, stir, cover attain, and simmer for 10 minutes. Add the tomato and lemon juice and stir, uncovered, over medium heat for another few minutes before serving.
- Serve hot with rice, raita, chutneys, etc. (Actually, I ate it plain and it was delicious!).