3 Tbsp oil – preferably Ghee, but olive or coconut oil will suffice
1 tsp cumin seeds
2 Tbsp grated fresh ginger
3 or 4 green chilies, slit and de-seeded
1/2 tsp asaofetida (hing)
1 tsp turmeric powder
2 tsp salt or to taste
3 big, juicy tomatoes, cut in small pieces
1 tsp cumin seed powder
1/2 tsp red chili powder
1 tsp brown sugar
1 1/2 cups cauliflower, boiled
1 1/2 cups potatoes, boiled and cut into cubes
1/2 cup peas, boiled
1 big bunch of spinach, blanched and chopped
¼ cup fresh coriander leaves, chopped
In a medium sized wok, heat the oil over a medium flame. Drop in the cumin seeds, ginger and green chilies. Stir for a few seconds and sprinkle in asafetida, turmeric, and salt. Add tomatoes. Stir in cumin seed powder, red chili powder and brown sugar.
Cook until the oil separates from the tomatoes, about 4 to 5 minutes. Add the cooked cauliflower, potatoes and peas and cook for about 2 minutes. Stir in the spinach and chopped coriander and cook for another 2 to 3 minutes, or until the spices are properly incorporated into the vegetables.
Serve hot or at room temperature with the rice or bread of your choice.