CAULIFLOWER, PEAS AND POTATOES

CAULIFLOWER, PEAS AND POTATOES image

Number Of Ingredients 13

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350g/2 cups, when cut, cauliflower (about hald a medium head)
230g, 3 smallish potatoes, preferably new or red
60ml/1/3 cup vegetable oil
1/8 tsp asafetida
1 tbs whole black mustard seeds
8-10 curry leaves
125g/1 cup shelled peas
2 fresh hot, green chilies, very finely chopped
1/4 tps ground turmeric
3/4 tps salt
1/2 tsp sugar
2 tbs grated fresh coconut
2 tbs chopped fresh green coriander

Steps:

Cut the cauliflower in to smmall flowerets. If the potatoes are the new or the small red variety, do not bother the peel them. Cut them into 3/4 in dice or a bit smaller. Warm the oil in a good-sized frying pan over a medium-high flame. When hot, put in first the asafetida, then, a second later, the mustard seeds. When the mustard seeds begin to pop - this takes just a few seconds, put in the curry leaves. Stir once. Now put in the potatoes, cauliflower, peas, green chilies, turmeric,salt and sugar. Stir for 2 minutes. Add about 1/4 cup of water and stir. As soon as the water begins to bubble, cover and turn the heat to low. Cook for 10-15 minutes or until the potatoes are just done. Sprinkle the coconut and coriander over the top and stir.