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Aloo Gobivegetables, india 2 each hot green chilies, minced 1 each 1/2 piece of ginger root 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 4 tablespoon ghee 3 medium potatoes, diced 1 medium cauliflower in florets 2 medium tomatoes, diced 1/2 teaspoon turmeric 2 teaspoon coriander 1/2 teaspoon garam masala 1 teaspoon brown sugar 1 teaspoon salt 3 tablespoon coarsely chopped coriander Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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