Adraki Gobi Aloo /Cauliflower and potatoes with ginger

  

    Ingredients

  6 cauliflower florets
  2 medium size potatoes
  1 1/2" piece of ginger cut into julliens
  1/2 t sp haldi(turmeric) powder
  salt to taste
  chilli powder to taste
  coriander / cilantro for garnish
  2 tb sps cooking oil

   Method

• Wash and cut the cauliflower florets into four.
• Wash, peel and cut the potatoes into wedged and then cut into halves.
• Heat oil in a kadai or fry pan.
• Add cauliflower, potatoes and mix well with the oil.
• Lower heat, add haldi, chilli powder and salt and mix it well till evenly coated.
• Add ginger julliens, stir and cover with a tight fitting lid to cook in its own steam. Keep the flame low.
• Remove the lid and stir gently from time to time making sure that any drops of water on the lid fall back into the pan.If it looks dry, sprinkle a few drops of water and cover and cook till tender but not disintegrating.
• Remove the lid and let it fry gently till no water is left and the oil begins to separate.
• It should be quite soft but not mushy when done.
• Transfer to a flat dish and garnish with coriander leaves and ginger julliens.
• Enjoy with hot roties or rice and dal.