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Dry Potato and Cauliflower

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Indian Vegetables


  • 3 tb Oil
  • 4 Green chillies, cut in half
  • 1 sm Cauliflower, cut into 2cm
  • Pieces
  • 450 g Potatoes, diced into 2cm
  • Pieces
  • 3/4 ts Salt
  • 1 ts Mustard seeds (black)


1. Heat oil in a wok over a medium high heat and add the mustard seeds and green chillies. Let them sizzle for a few seconds.
2. Add the cauliflower and potatoes and stir for 1-2 minutes.
3. Lower the heat to medium low, cover and cook for 15-20 minutes, stirring occasionally.
4. Add the salt, turn up the heat and, stirring constantly, fry until the vegetables are tender.
Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Tue, 17 Dec 1996 16:36:35 +1000