Ingredients

12 ounces potatoes, diced
20 ounces cauliflower florets
1 large tomato, diced
8 ounce onion, thinly sliced
salt and cayenne, to taste
1/2 tsp. turmeric
1/2 tsp. basil leaves
1 tsp. cumin seeds
1 ounce lemon juice
1 each 1/2 piece ginger
2 each garlic cloves
2 ounces vinegar
canola oil
4 ounces cilantro leaves
1 each jalapeno
2 each green onions

Cooking Instructions

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 Tbls. canola oil. Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available, use 1/2 tsp. ginger powder. Finely chop the cilantro, green onion and jalapeno. Mix slice onion with basil, vinegar and olive oil. Marinate 10 to 15 minutes. In a small wok on medium heat, add 1 Tbls. canola oil. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saute for a few minutes. Add the potatoes, cauliflower and the diced tomato. If the vegetables stick to the pan, add a little water to keep it moist. Simmer until vegetables are done. Sprinkle with chopped cilantro, lemon juice and sliced tomato before serving.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)