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WET CAULIFLOWER AND POTATOES
(serves 6-8)
•
3 lb. potatoes, cut in 1 inch cubes
• 1 Tablespoon turmeric
• 3 Tablespoon ghee
• 2 small-med. cauliflowers, cut in small flowerettes
• 1 teaspoon cumin seed
• 1 teaspoon crushed chilis
• 1 Tablespoon salt
• 1/4 cup yoghurt
• pinch asafoetida
Deep fry potatoes and cauliflower in deep fryer until tender, but still white. Keep putting fried vegetables in a separate large pot until all vegetables are done. In a separate pot, make massala (asafoetida, cumin seed, chilis and ghee). Fill the pot with water sufficient to cover the vegetables. Bring to a boil on a high flame, then add salt, turmeric and yoghurt. Add vegetables, bring to a boil and turn off flame.
Note: Split pea baras may be added to this vegetable preparation. The fried baras should be first soaked in salt water, then added to the cooked vegetables to soak up the juice. The baras do not have to soak in yoghurt for this preparation.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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