2-3 potatoes (about 1.5 pounds), peeled and cubed
1 medium sized cauliflower (about 1 pound), washed and broken into flowerettes
3 tomatoes, blanched and chopped (or 4 roma tomatoes)
2 1/2 cups water
1/2 lemon, juiced
2 tablespoons oil (grapeseed oil is good)
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon garlic chutney (see sub-recipe)
- (fresh garlic, powdered coriander, powdered cumin, cayenne powder)
pinch asafoetida (optional)
Use garlic chutney if you have it premade, otherwise create it like so:
4 cloves garlic, pressed
.5 teaspoons coriander powder
.5 teaspoons cumin powder
sprinkle of hot cayenne powder
Mix and press all above into a lump.
Whatever you don't use will keep in the refrigerator for up to 2 months.
Put water in a 4 quart pot with lid; cover and heat.
Bring to a boil, add cauliflower and close the lid.
Boil for 4 minutes.
Add the potatoes.
Continue boiling until edges begin to soften on the potatoes
Turn off the heat but keep the pot covered.
Use medium heat on a deep frying pan or wok with oil
Add the mustard seeds and cover.
The mustard seeds will pop like popcorn.
After most of the mustard seeds have popped, add the garlic chutney, turmeric, asafoetida, and tomatoes.
Stir this mixture while cooking and break up pieces.
Drain the cauliflower and potatoes.
As the tomatoes turn pinker and become saucy, add the cauliflower and potatoes.
Stir till covered in spice.
Cover wok and continue to cook for 5 to 10 minutes
When the mix seems done, turn off heat, add lemon juice, stir, and cover.
Let sit for 5 minutes before serving.
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