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Indian | |
| 2-cups of cut cauliflower 2-small potatos cut in medium pieces 1/2-in ginger shredded (or 1/3-tsp ginger/ginger-garlic paste) 2-tsp corriander powder 1/4-tsp red chilli powder 1/4-tsp turmaric powder 3-tbl sp oil pinch of Asafoetida (Hing) 1/2-tsp cumin seed 2-green peppers sliced long way 2-Bay leaves 1-tsp salt 1-tsp Amchoor powder (or juice of 1/2-lime) 2-tbl sp chopped cilantro 1/4-cup water | |
| - Cook 2-cups of potato and 2-cups of cut cauliflower in microwave for 4 to 5-min until cooked but crisp and set aside. - Heat 3-tbl sp of oil in a pan. When hot add 1/2-tsp cumin seed, when popping stops add pinch of Hing, 1/4-tsp turmaric powder, 2-hot green peppers sliced long way, 1/2-in shredded ginger (or 1/4-tsp ginger/ginger-garlic paste), 2-tsp corriander powder, 1/4-tsp red chilly powder, and fry for about 1-min. - Add potatos, cauliflower, 1-tsp salt, 1/3-tsp sugar, 1-tsp Amchoor powder (or juice of 1/2 lime), and 1/4-cup water, stit and simmer for 2-min in low heat. - Add 2-tbl sp chopped Cilantro, stir and serve. | |
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