Contributed by Angela Cleveland (Recipe adapted from “Recipe Source” at www. recipesource.com)

Ingredients

2 Hot Green chilies, minced
1 1/2" piece of Ginger root
1 tsp Cumin seeds
1 tsp Black mustard seeds
4 Tbs Butter or Ghee (Clarified butter that can be purchased at most health food stores)
3 medium Potatoes, diced
1 medium Cauliflower (cut into florets)
2 Tomatoes, diced
˝ tsp Turmeric
2 tsp Coriander
˝ tsp Garam masala (a mixture of spices that is available at most health food stores – a wonderful addition to any spice collection)
1 tsp Brown sugar
1 tsp Salt
3 Tbs Coriander (coarsely chopped)

Instructions

Combine chilies, ginger, cumin seeds & mustard seeds in a small bowl. Heat butter or ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, add the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve.

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