Categories: Vegetables, Indian 
      Yield: 1 servings 
  
      1 lg Cauliflower 
      3 md Sized potatoes 
    1/2 lg Onion sliced thinly in long 
           -slices 
      1 ts Mustard seeds 
      2    Pods Cardamom 
      1 ts Coriander 
      1 ts Cumin seeds 
    1/2 ts Turmeric 
      1    Bayleaf 
      3    Cloves 
      3 tb Vegetable Oil 
  
  1. Start the potatoes to boil in a saucepan.   Let  them  boil  for  at 
  least  15  minutes.   After they are done, turn off the heat and let 
  them stand in the water. 
  2. Cut the cauliflower into small bite  sized  pieces  (roughly  1  inch 
  cubes),  throwing  away  most of the stem pieces.  Wash and drain in 
  collander. 
  3. While the potatoes are cooking, heat the oil in a wide skillet  till 
  it  is  very  hot.    Add the mustard seeds and wait till they start 
  popping.  Add bayleaves, cardamom and cloves. 
  4. Mix around for a while and then add onions.  Wait till  onion  start 
  to turn before adding the rest of the spices (except for turmeric). 
  5. Put the cauliflower in the skillet and  fry in the oil and spices 
  for 2 minutes.  While the cauliflower is frying, cut up the potatoes 
  into  bite  sized  pieces  and  add to the skillet.  Add turmeric and 
  stir. 
  6. Continue stirring the  vegetables  under  medium  heat  for  another 
  couple  of minutes.  Add half a cup of water and reduce heat to low. 
  Cover skillet and let cook for 5 minutes. 
  7. Check tenderness of vegetables.  If they are  still  too  hard,  add 
  another 1/4 cup of water and cover again for 5 minutes. 
  8. Salt to taste and serve. 
   
  Recipe By     : Somesh Rao