*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Cubed new potatoes
    1       sm           Cauliflower
    2       ts           Black mustard seeds
   12                    To 15 fenugreek seeds
    1       t            Freshly ground cumin seeds
      1/2   ts           Turmeric
      1/2   ts           Powdered hot red chile
    6       tb           Peanut oil
    2       tb           Minced garlic
    1                    Tomato, chopped
    1                    Or 2 fresh Serrano chiles,
    1       c            Chopped cilantro leaves
    1       tb           Lemon juice, or to taste
   Peel potatoes and cut into 1/2- inch cubes; place in a
   bowl of water. Separate cauliflower into flowerets
   about the same size as the potato cubes.  Set aside.
   Mix mustard with fenugreek in a small bowl.  Mix
   ground spices together in a small bowl, and add some
   salt.  Place all ingredients near the stove.
   Heat oil in a pan until very hot.  Add whole seeds all
   at once, keeping face away from pan.  Have a lid ready
   to cover pan, if needed. As mustard seeds turn gray,
   lower neat to medium and add ground spices. Cook for 1
   or 2 seconds, then stir in garlic, then tomato and
   green chiles. Cook for about 5 minutes.
   Drain potatoes and add to pan, along with cauliflower;
   cook for 5 minutes, stirring to coat vegetables with
   spices.  Add 1/2 cup water and 1/2 cup cilantro.
   Cover and simmer until vegetables are tender. Check
   water level frequently, and add more as needed.
   Taste for salt, add lemon juice, stir well, and serve
   garnished with remaining cilantro.
   From the San Francisco Chronicle, 12/7/88.
   Posted by Stephen Ceideberg; November 2 1992.
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