This is another quick preparation of vegetables in hand and goes well with Roti and Dal rice, Sambar rice, Curd Rice and the humble Rasam rice. I have adapted the recipe to suit the South Indian taste bud without the amchur and chaat masala.
Potatoes : 4 medium potatoes, cut into 1 cm thick wedges
Cauliflower : broken into small florets : 1.5 cups
Peas : 1/2 cup (I used frozen peas)
Ginger : 1 tsp (about 1/2 inch thinly cut into strips or julienned)
Tomatoes : 1.5 medium tomatoes, sliced
Green Chillies : 1-2 , slit across
Chilli powder : 1/2 tsp
Kashmiri chilli powder : 1/2 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/2 tsp
Cumin seeds : 1/2 tsp
Oil : 1 tbsp
Wash, clean and cut the potatoes and Cauliflower to florets. Keep aside
Mix the powders with 3 tbsp water and keep aside
Heat oil in a pan, add the cumin allow to crackle.
On low heat Add the Green Chillies, ginger and asafoetida.
Add the powder with water mixture.
Once the powders are cooked and the water evaporates add the potatoes. Give it a good toss
After 2 minutes add the cauliflower, peas and saute again.
Finally add the tomatoes, mix well and cover with the lid and cook for about 7-8 minutes
After that open to check Doneness, if required add a couple of tbsp water if they are sticking to the bottom of the pan.
Cook further for another 7 minutes.
Once vegetables are cooked and complwtely dry garnish with coriander leaves and serve hot.