Ingredients:

Preparations:

Wash and clean cauliflower. Cut the cauliflower into medium sized florets. Wash, clean and peel the potatoes. Cut the potatoes into cubes. Take the cut vegetables into a microwave safe bowl and add 15 ml water. Cook on microwave high for 5 minutes. Stir the vegetables with a spoon and again microwave on 30% power for 7 minutes. Allow 5 minutes standing time before removing the vegetables from the microwave oven. Wash, clean and cut the tomatoes into long slices and keep them aside. Wash green chillies & ginger and grind them to a coarse paste in a mixer grinder. Wash and chop the curry leaves and keep them aside.

Method:

Heat a pan and add oil to it. When oil is hot first add bengal gram followed by black gram. Fry till the seeds start changing color to golden brown. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add chopped curry leaves and coarsely ground green chili-ginger paste. Fry the seasoning well and add the turmeric powder, chilli powder and salt. Mix well and add the sliced tomatoes. Cook covered for 3 minutes or till the tomatoes gets cooked nicely. Now stir once to mix well the seasoning and tomatoes. Add the cooked vegetables and mix well. Cook covered on low flame for 2 minutes so that the vegetables get the flavors.  Add half of the chopped coriander and mix well. Transfer the curry to a serving bowl and garnish with the remaining chopped coriander leaves.  This dish tastes good with the natural sourness of tomatoes.

Variations:

1.   Omit the tomatoes in the above dish and prepare the dish with cauliflower and potatoes.

2.   Prepare this dish with cauliflower and tomatoes excluding potatoes.

3.   Prepare this dish with just cauliflower and enjoy a new dish.