Ingredients
- 1/2 pound cauliflower florets
- 1/2 pound potatoes, peeled and cubed to bite size
- 1/2 pound of eggplant, thinly sliced
- 1/2 cup chopped onions
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 3 tbsp cooking oil
- 1/2 tsp turmeric
- 1 tbsp cumin and coriander powder mixture
- 1 tbsp garam masala
- 1 tbsp ginger paste
- 1/2 tbsp garlic paste
- 3 green chilies, chopped. If using cayenne or chili powder, add according to desired level of spiciness.
- salt & pepper to taste
- Reserve some cauliflower tender stems and leaves, chopped and rinsed.
Rosted eggplant paste – Line sheet pan with foil, spread thinly sliced eggplants, spray some cooking oil, sprinkle salt and bake on 400 F for about 30 minutes or till browned on both sides. Once done, allow the eggplants to cool completely before blending it into a smooth paste.
Directions
- Heat cooking oil in a skillet on a medium high heat. Once the oil is hot, sprinkle in the mustard and cumin seeds. Wait till the seeds pop/sputter before adding in chopped onions.
- Cook the onions till fragrant and slightly translucent. Throw in the cauliflower florets.
- After a few minutes, add cubed potatoes, turmeric, cumin-coriander powder, salt, pepper, minced ginger-garlic and chopped cauliflower tender stems. Cover and continue stirring every now and then.
- Once the potatoes are slightly tender, add green chillies and eggplant puree.
- Sprinkle in garam masala at this point and immediately throw in the tender leaves of cauliflower. Cover and let is cook through for a few minutes.
- You would know it’s done when the potatoes are cooked all the way through!