This is a simple and typical south indian way of cooking vegetables. The combination of cauliflower and potatoes stir fried and slightly crisped makes one delicious meal served with hot rice, chapati or naan.
4 cups cauliflower florets ( I used fresh cauliflower, you could use frozen and thawed ones too)
2 large potatoes, washed and diced
1 large onion, finely chopped
1 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tsp coriander powder
1 tsp red chilli powder or cayenne pepper
1 1/2 tsp salt
3 tbsp canola or vegetable oil
1/3 cup cilantro, finely chopped
Heat oil in a large skillet over medium heat. Add the mustard seeds and as soon as they splutter add asafoetida and onions. Fry for 2 minutes until the onions are cooked and soft. Add the diced potatoes and let cook for 5 minutes stirring a few times.
Add the cauliflower florets, salt and stir gently so they are mixed evenly with the onions and potatoes. Cover and cook for 7-8 minutes until tender. Sprinkle the turmeric, coriander and red chilli powders. Mix thoroughly together so the vegetables are evenly coated with all the spices.
Over medium heat let cook another 8-10 minutes uncovered stirring gently every 3-4 minutes so they get evenly browned. Add chopped cilantro, mix and serve with hot rice drizzled with ghee, or with fresh chapati or naan.