Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Potaotes 1 ts Cumin seeds
-cut in 1/2" dice 1 oz Lemon juice
20 oz Cauliflower florets 1 1/2" piece ginger
1 lg Tomato 2 Garlic clove(s)
-diced small 2 oz Vinegar
8 oz Large onion 1 tb Non-fat yogurt
-halved, sliced thin Canola oil
Salt and cayenne 4 oz Cilantro leaves
-to taste 1 Jalape¤o (opt)
1/2 ts Turmeric 2 Green onions
1/2 ts Basil leaves

Boil diced potatoes and cauliflower florets in water with salt,
cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
they will be done before the potatoes. The vegetables should be
cooked but firm. Grind ginger and garlic. If fresh ginger is not
available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
onion and jalape¤o. Mix slice onion with basil, binegar and olive
oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tbs
canola oil. When hot, add the cumin seeds. Fry until light brown. Add
the onions. Cook until opaque. Add ginger and garlic. Saut? for a few
minutes. Add the potatoes, cauliflower and the diced tomato. If the
vegetables stick to the pan, add a little yogurt to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro,
lemon juice and slice tomato before serving.

Source: Taj Mahal
: New Orleans, LA

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
pg 54-55
Submitted By DIANE LAZARUS On 09-07-95

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