Recipe - Cauliflower And Potatoes With Black Mustard Seeds

2 One half cup Cubed new potatoes
1 small Cauliflower
2 teaspoon Black mustard seeds
12 To 15 fenugreek seeds
1 teaspoon Freshly ground cumin seeds
One half teaspoon Turmeric
One half teaspoon Powdered hot red chile
pepper
Salt
6 tablespoon Peanut oil
2 tablespoon Minced garlic
1 Tomato, chopped
1 Or 2 fresh Serrano chiles,
chopped
1 cup Chopped cilantro leaves
1 tablespoon Lemon juice, or to taste

Peel potatoes and cut into One half 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 One half cup water
and One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip