Peel off the skin, cube it and keep it aside (potatoes should be only 3/4th cooked).
Parboil the cauliflower in salt water, drain the water and keep it aside.
Cut the onion, length wise and cube the tomatoes.
Heat a kadai and add oil/ghee. When hot, add cumin and allow it to splutter.
Add onion and fry till transparent.
Add the tomatoes, red chilli, turmeric powder and fry for a minute.
Then add the potato, cauliflower and coriander leaves.
Sprinkle salt, a little water and mix well.
Cook covered stirring in between, till the cauliflower and potato becomes soft and absorbs the masala.
Transfer to a serving bowl and garnish with coriander leaves.
Recipe courtesy: Rak's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.