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Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes
- 2 cups Oil or Amul butter
- 2 tablespoons Coriander leaves
- 1tablespoon Rasam powder
- 2 teaspoon Cummin seeds
- 1 teaspoon Salt
- 1/2 teaspoon Sugar or you can leave it if you want it spicier
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Hing powder as per taste
- 1/4 teaspoon Onion
- 4 spicy Green chillies
- 2 Capsicum
- 1 Ginger
- 1 cm p73
Method:
Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar( not mandatory) and
quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-
fry till you get a lovely aroma. Remove and serve piping hot with rotis or
rice. (Plain potato curry can also be made the same way).
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