Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Potaotes, diced
20 oz Cauliflower florets
1 lg Tomato, diced
8 oz Onion, thinly sliced
Salt cayenne, to taste
1/2 ts Turmeric
1/2 ts Basil leaves
1 ts Cumin seeds
1 oz Lemon juice
1 ea 1/2" piece ginger
2 ea Garlic cloves
2 oz Vinegar
Canola oil
4 oz Cilantro leaves
1 ea Jalapeno
2 ea Green onions

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 jalapeno. Mix slice onion with basil, binegar and olive
oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
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 water to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro,
lemon juice and sliced tomato before serving.

From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to
New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.

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