Ingredients
- Cauliflower - 3 cups (in flowerets)
- Peeled and cubed potatoes - 2 cups
- Oil - 4 tspo
- Coriander leaves - 1tsp
- Rasam powder - 2 tsp
- Cummin seeds - 1 tsp
- Mustard seeds - 1tsp
- Urad dal - 1tp
- Chenna dal - 1tsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Turmeric powder- 1/4 tsp
- Hing powder - 1/4 tsp
- Onion - 2
- Green chillies - 2
- Capsicum - 1
- Ginger - 1 cm
- Chop allvegetables.
- Heat three tablespoons oil in a kadai, add the cummin seeds, mustard seeds, urad dal, chenna dal and hing powder.
- When the mustard seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
- Add tomatoes and fry till it becomes mushy.
- Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
- Cover and cook till the vegetables are cooked and the curry is dry.
- Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
- Remove and serve piping hot with rotis or rice.
