INGREDIENTS
2/3 cup oil
1 tsp crushed garlic
1 tsp finely chopped ginger root
1/2 tsp. white cumin seeds
1 tsp chili powder
1 tsp salt
1 pinch (or more) of turmeric
4 dried chilies (Charlene omits, but go with your own preference)
1/2 cauliflower cut into small florets
2 medium onions sliced
3 medium potatoes
fresh cilantro leaves
2/3 cup water (Hank adds no water)
Directions
1. Heat the oil in a large saucepan
2. Add the cumin seeds (Charlene uses regular cumin seeds) and dried chilies and mix
3. Add the onions to the pan and fry, stirring occasionally until golden brown
4. Mix the ginger, garlic, chili powder, salt, and turmeric together. Add this mixture to the onions and stir-fry for about 2 minutes.
5. Add the potatoes and cauliflower to the onion and spice mixture, stirring to coat the vegetables in the spice mixture.
6. Reduce the heat and add the fresh cilantro leaves and water to the pan. Cover and simmer the mixture for about 10- 15 minutes.
7. Transfer the potato and cauliflower curry to warm serving plates and serve immediately.
And whole wheat soft tortillas make a great substitute for chapati (चपाती).
Thanks, Ted!
PS: When you are adding a blog entry and are in the editing window, you'll notice the अ in the toolbar. That transliterates a Hindi word you type phonetically in English to Devanagari script. To use it, click on the अ on the tool bar to turn transliteration on, type your Hindi word phonetically in English, and then press the space bar. Click the अ again to turn the transliteration feature off and continue with your English.
PS: When you are adding a blog entry and are in the editing window, you'll notice the अ in the toolbar. That transliterates a Hindi word you type phonetically in English to Devanagari script. To use it, click on the अ on the tool bar to turn transliteration on, type your Hindi word phonetically in English, and then press the space bar. Click the अ again to turn the transliteration feature off and continue with your English.
