|Cauliflower||1 Kilogram, cut into florets|
|Potatoes||150 Gram, cubed|
|Turmeric powder||5 Gram|
|Garam masala||5 Gram|
|Ginger||10 Gram, ground to a paste|
|Onions||100 Gram, ground to a paste|
|Chili powder||10 Gram|
|Cumin powder||10 Gram (Jeera)|
|Oranges||3 Medium, peeled and deseeded, with the pith removed, reserving the orange pulp|
|Green chilies||10 Gram|
Wash and coat the potato and cauliflower pieces lightly with turmeric powder.
Heat the oil to smoking point in a pan, then reduce heat and add the vegetables.
Saute till they are light brown.
Remove from the pan and keep aside.
In the same oil, fry the bay leaves and garam masala till the spices give off a heavy fragrance.
Add the ground ginger, ground onions and cummin and chilli powders.
Saute until the spices change colour, sprinkling a few drops of water to prevent the spices from burning.
Add the sugar and continue to cook.
Add the vegetables, sprinkle salt to taste and put in the pulp of two oranges, reserving the rest for garnishing.
Mix well; cover and cook over gentle heat, taking care that the vegetables are not too dry.
You could add half a cup of water to the dish while cooking.
Add the chopped green chillies five minutes before you remove the pan from the fire: There should be very little gravy in the pan.
Serve hot, decorated with the remaining orange pulp.