Ingredient

 Cauliflower – 1 large

 potatoes   – 3 Medium sized

onion  – 1/2 large sliced

 Mustard seeds – 1 teaspoon

 Cardamom – 2 or 3 pods

 Coriander – 1 teaspoon

Cumin seeds – 1 teaspoon

turmeric – 1/2 teaspoon

 Bayleaf – 1

 Cloves  – 3

Vegetable Oil – 3 tablespoons

Method

1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn the heat and let them stand in the water

2. Cut the cauliower into small bite sized pieces (roughly 1″ cubes),

throwing away most of the stem pieces. Wash and drain in a collander.

3. While the potatoes are cooking, heat the oil in a wide skillet until it

is very hot. Add the mustard seeds and wait until they start popping.

Add bay leaves, cardamom and cloves.

4. Mix around for a while and then add onions. Wait until the onion starts

to turn before adding the rest of the spices (except for turmeric).

5. Put the cauliower in the skillet and fry in the oil and spices for 2

minutes. While the cauliower is frying, cut up the potatoes into bite

sized pieces and add to the skillet. Add turmeric and stir.

6. Continue stirring the vegetables under medium heat for another couple of minutes and add 1/2 cup of water and reduce to low. cover skillet and let cook for 5 minutes.

7. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.

8. Salt to taste and serve.