Ingredients:
Potatoes - 5 to 6 small size - quarter the potatoes with skin
(I do not peel the skin as it is a concentrated source of dietery fiber)
Cauliflower/Gobi florets - 1 cup
Onion - 1 medium - thinly sliced
Oil for seasoning
Mustard seeds - quarter teaspoon
Fenugreek seeds - half teaspoon
Cumin seeds - half teaspoon
Turmeric powder - quarter teaspoon
Red Chilli powder - half teaspoon
Dhania powder - 1 teaspoon
Salt as required
Coriander leaves for garnishing
Method:
Rub fenugreek seeds with little salt in your palm, to reduce the bitterness. Wash and drain. Keep it aside.
Heat oil in a wide kadai. Add the mustard seeds, when it pops, add the cumin seeds and fenugreek seeds.
Add the onions and fry until light brown. Add the potatoes, cauliflower and 2 cups of water and allow it to boil.
When the content heats up, add the salt, red chilli powder, dhania powder and turmeric powder and stir.
Cook until the vegetables are tender. Garnish with coriander leaves. Serve warm with Chapathis.