Saturday, 5 April 2008


2 hot green chillies,
1/2 inch fresh ginger,
1tsp cumin seeds,
1/2 tsp black mustard seeds,
4tbsp ghee or vedge oil,
3 med size spuds ( about 1lb) peeled and chopped in squares,
1 med sized cauliflower( about 2 lbs) cut in flowerets,
2 med sized green or red tomatoes, quartered,
1/2 tsp tumeric,
2 tsp ground coriander,
1/2 tsp garam masarla,
1 tsp jaggery or brown sugar,
1 1/4 tsp salt
3 tbsp chopped fresh corriander
lime or lemon wedges

1. Combine chillies, ginger, cumin seeds, and mustard seeds in a bowl. Heat ghee, when hot but not smoking, pour in seasoning and fry until seeds pop. Drop in spuds and cauliflower and stir fry 4-5 mins.
2. Add tomatoes, tumeric, corriander, garam masala, sweetner, salt and half of fresh herb. Stir well, cover and cook 15-20 mins until tender. Sprinkle water if vedge sticks to pan, but stir gently. Serve with remaining herb and lime/ lemon wedges.