This is a yummy dish. I found it in a cook book called INDIAN. It has some cool flavors. The way the veggies are cooked are nice too, because they aren't over cooked! Serves 4
12 oz/350 g. young , waxy potatoes (I just used new red)
1 head of cauliflower
2 tbs olive oil
1 tsp black or brown mustard seeds (I had to use mustard powder)
1 tsp cumin seeds (Note--seeds-not ground cumin)
5 large garlic cloves, lightly crushed then chopped (I just minced mine)
1-2 fresh green chilies, finely chopped, seeded if you like (I had to use some in a jar )
1/2 tsp sale, or to taste
1/2 tsp ground tumeric
1. Cook potatoes with skin on in pan with boiling water for 20 minutes. Drain and soak in cold water for 30 minutes. Peel them if desired or leave peels on. Cut so they are about the size of your cauliflower florets.
2. Meanwhile divide cauliflower into about 1/2 inch/1 cm florets and blanch in a large saucepan of boiling salted water for 3 minutes. Drain and plunge into iced water to prevent additional cooking , then drain again.
3. Heat oil in medium saucepan over medium heat. When hot , but not smoking, add mustard seeds, then cumin seeds. Remove from heat and add the garlic and chiles. Return to low heat and cook, stirring, until the garlic has a light brown tinge.
4. Stir in the tumeric, followed by the cauliflower and the potatoes. Add the salt, increase the heat slightly and cook, stirring , until the vegetables are well blended with the spices and heated through. Only takes a short time!
5. Stir in the cilantro , remove from the heat, and serve immediately.