½ kilo cauliflower,
¼ kilo peas,
¼ kilo potatoes
½ teaspoon each of turmeric, chilli, dhania-jira powders.
½ teaspoon garam masala powder (optional)
3 tbsp cooking oil,
fresh finely chopped coriander
salt to taste.
2 tbsp grated coconut, 2 green chillies half inch ginger (ground together to a smooth paste)

Art of Living - potatoe peas cauliflower curry


Chop vegetables uniformly. Shell the peas. Mix all the dry powders with one teaspoon oil. Stir in the ground paste. Add all the vegetables, add salt, mix well and marinate for half an hour. Add the chopped coriander leaves. Heat water in a big saucepan, add the remaining oil with a pinch of salt and sugar. Add the marinated vegetables. Cover and cook till the vegetables are soft. If the vegetables are not blended well, remove a few pieces of potatoes from the saucepan, mash them and put them back in the saucepan to get a smooth consistency. Serve hot with kichadi or plain rice.

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