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      Title: Cauliflower and Potatoes with Black Mustard Seeds
 Categories: Indian, Vegetables
      Yield: 1 servings
 
  2 1/2 c  Cubed new potatoes
      1 sm Cauliflower
      2 ts Black mustard seeds
     12    To 15 fenugreek seeds
      1 ts Freshly ground cumin seeds
    1/2 ts Turmeric
    1/2 ts Powdered hot red chile pepper
           Salt
      6 tb Peanut oil
      2 tb Minced garlic
      1    Tomato, chopped
      1    Or 2 fresh Serrano chiles, chopped
      1 c  Chopped cilantro leaves
      1 tb Lemon juice, or to taste
  Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
  Separate cauliflower into flowerets about the same size as the potato
  cubes.  Set aside.
  Mix mustard with fenugreek in a small bowl.  Mix ground spices
  together in a small bowl, and add some salt.  Place all ingredients
  near the stove.
  Heat oil in a pan until very hot.  Add whole seeds all at once,
  keeping face away from pan.  Have a lid ready to cover pan, if
  needed. As mustard seeds turn gray, lower neat to medium and add
  ground spices. Cook for 1 or 2 seconds, then stir in garlic, then
  tomato and green chiles. Cook for about 5 minutes.
  Drain potatoes and add to pan, along with cauliflower; cook for 5
  minutes, stirring to coat vegetables with spices.  Add 1/2 cup water
  and 1/2 cup cilantro.  Cover and simmer until vegetables are tender.
  Check water level frequently, and add more as needed.
  Taste for salt, add lemon juice, stir well, and serve garnished with
  remaining cilantro.
  From the San Francisco Chronicle, 12/7/88.  






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