- cauliflower (cut into small florets) - 1 big
- potatoes - 2
- ginger or ginger paste
- coriander powder (dhania) - 3 tsp
- turmeric (haldi) - 1/4 tsp
- Red chilli - 1/4 tsp
- Oil
- Pinch of Asafetida (Hing)
- Cumin seeds (jeera) - 1/2 tsp
- Green chilies 2
- Salt (to taste)
- Tomato - 2 small
- 2 tablespoons of chopped cilantro (green coriander)
Method:
- Heat the oil in a pan.
- Add hing and cumin seeds to the oil after seeds crack add Potoatoes, cauliflower and green chilies and stir for a few seconds.
- Next, add the spices and stir for a minute.
- Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
- at last add Tomatoes. Cover the lid again for 2- 3 mints. Mix well and cover for a minute.
- Add Dhaniya (cilantro).
- Serve hot with Roti
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