PREPARATION

1. In a pot add 1 litre water, 350 grams cauliflower, 300 grams potatoes, 1/2 teaspoon salt and mix it well. Cover it with lid and boil for 5 minutes. Drain and keep aside.

2. In a pan, add 2 teaspoon cumin seeds, 1 teaspoon mustard seeds, 2 teaspoons fennel seeds, 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds, 1 dry red chili and and saute till the seeds splutter and turns golden brown in color.

3. Now, transfer it to a blender and blend it into a fine powder.

4. Then, heat 2 tablespoons oil in a heavy skillet, add 115 grams onions and fry till translucent or golden brown in color.

5. Add 1 teaspoon ginger paste and saute for few minutes.

6. Add 1 1/2 tablespoons green chili, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 1/2 teaspoon blended mixture and mix it well.

7. Then, add 2 tablespoons curd and mix well. Cook for 5 - 7 minutes.

8. Now, add boiled cauliflower & potatoes into it and mix well to combine.

9. Add 2 tablespoons water and mix it well. Cover it with lid and cook for 10 - 15 minutes.

10. Garnish with coriander.

11. Serve hot with roti.