Spicy Stewed Cauliflower And Potatoes
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, peeled and chopped|
|Potatoes||2 Large, peeled and cut into small pieces|
|Cayenne pepper||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cauliflower||1 Medium, washed and cut into florets|
|Plain yogurt||1⁄2 Cup (8 tbs), mixed with 1/4 cup water|
|Plain yoghurt||1⁄2 Cup (8 tbs), mixed with 1/4 cup water|
Heat the oil in a large saucepan over medium-low heat.
Add the onion and cook until it begins to turn brown, stirring occasionally.
Stir in the pieces of potatoes and cook until they also begin to brown, stirring frequently.
Add the cayenne pepper, lemon, salt, and turmeric; cook over medium-low heat for 2-3 minutes, stirring occasionally.
Add the cauliflower, green and red chiles, and the yoghurt-water mixture and stir well.
Continue cooking until the vegetables are tender, 20-30 minutes.