Flaaver Batekaa (Cauliflower & Potatoes)

4 tablespoon tel (oil)

¼ teaspoon rai (mustard seeds)

¼ teaspoon jiru (cumin seeds)

¼ teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

some garam masaalaa

some aadu marchaa (minced ginger root & green chili)

1 head flaaver (cauliflower)

4 medium batekaa (potatoes)

½ teaspoon marchu (cayenne pepper)

1 teaspoon mithu (salt)

¼ teaspoon hardar (turmeric)

1 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

½ cup pani (water)

1 teaspoon saaker (sugar)

1 tablespoon limbu (lemon juice) or ½ tametu (tomato), chopped

some kothmari (cilantro)

1. Trim & break off the flowerets. Discard the leaves and tough stems.

2. Peel and chop the potatoes to 1/2" cubes.

3. Heat oil in a non-stick pan, adding the mustard seeds, cumin seeds, asafetida and whole pepper. Wait for the seeds to start popping.

4. Add the garam masaalaa & minced ginger & green chilies.

5. Add the potatoes, then the cauliflower.

6. Add the cayenne pepper, salt, turmeric, coriander-cumin powder & water.

7. Lower heat and cook for 20 minutes or until potatoes are cooked.

8. Add the sugar, lemon juice & cilantro. Mix well.

9. Remove from heat.

Variation: Reduce the potatoes & instead add chopped carrots. Takes just as long to cook and adds some color to the dish.

Source: Meenal 7/2001