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Boil diced potatoes and cauliflower florets in water with salt,
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cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
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they will be done before the potatoes. The vegetables should be
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cooked but firm. Grind ginger and garlic. If fresh ginger is not
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available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
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onion and jalapeno. Mix slice onion with basil, binegar and olive
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oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
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canola oil. When hot, add the cumin seeds. Fry until light brown. Add
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the onions. Cook until opaque. Add ginger and garlic. Saut¦ for a few
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minutes. Add the potatoes, cauliflower and the diced tomato. If the
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vegetables stick to the pan, add a little water to keep it moist.
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Simmer until vegetables are done. Sprinkle with chopped cilantro,
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lemon juice and sliced tomato before serving.
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From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to
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New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.
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