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Name of the recipe - Cauliflower and Potato Tango

Ingredients
Cauliflower and Potato Tango
4 cups mixed cauliflower and potato
1 medium-sized tomato, chopped
11/2 inch piece of fresh ginger, peeled and chopped fine
2 tablespoons unsweetened, shredded coconut
1/4 cup fresh cilantro leaves, chopped
1/2 cup water
5 curry leaves, fresh or dried
3 tablespoons sunflower oil
1 teaspoon black mustard seeds
1/2 teaspoon cummin seeds
1 pinch hing
1/2 teaspoon masala powder
1/4 teaspoon turmeric
1/4 teaspoon salt
4 cups water

Method of Preparation

Wash the vegetables. Peel the potatoes. Cut the vegetables into bite-sized pieces. Put the ginger, coconut, cilantro and the 1/2 cup water in a blender and mix until liquefied. Set aside. Heat a deep frying pan on medium and add the oil, cummin seeds and mustard. seeds and hing. Stir until the seeds pop. Then add the blended mixture, masala powder, turmeric and salt. Brown slightly and add the cauliflower, potato and tomato. Stir until all ingredients are mixed. Pour in the 4 cups of water, cover and cook until just soft.

 

Note
Should be used in moderation by vata. The mustard seeds, hing and turmeric help take away the rough qualities of cauliflower.

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