|Mustard seeds||1 Teaspoon|
|Cauliflower||100 Gram, cut into pieces|
|Turmeric powder||1 1⁄2 Teaspoon|
|Green chili/Some red chili powder||1|
|Cumin seeds||1 Teaspoon|
Boil the peas in salt water; remove from fire before they are completely cooked and drain them.
Dice the potatoes without peeling them.
Heat the ghee and gently fry the cumin seeds, aniseeds and mustard seeds.
Add potatoes and cauliflower, salt and other ingredients.
Mix well, cover tightly with a shallow lid filled with water.
Reduce the heat.
After about fifteen minutes, stir and add half cup of water.
Put some more water on the lid if necessary.
After ten minutes, if the vegetables are almost cooked, add the peas.
Cover the pan again, and cook for fifteen minutes till the vegetables are quite tender.
Remove the pan from the fire when the vegetables are quite soft, but while there is still a little water left as the potatoes will absorb some of it later.
This vegetable can be served at breakfast with puris or parathas.
It can also be used as stuffing for samosas, pancake rolls or pies.
Serving size: Complete recipe
Calories 1039 Calories from Fat 308
% Daily Value*
Total Fat 35 g54.4%
Saturated Fat 19.2 g95.9%
Trans Fat 0 g
Cholesterol 80.4 mg26.8%
Sodium 2029.4 mg84.6%
Total Carbohydrates 164 g54.7%
Dietary Fiber 32.2 g128.7%
Sugars 22.5 g
Protein 31 g62.9%
Vitamin A 42.8% Vitamin C 487.3%
Calcium 27.8% Iron 98.3%
*Based on a 2000 Calorie diet