Another spicy Indian dish.

4 large potatoes
1/2 a large head of cauliflower, broken into medium-sized florettes
1 onion, chopped
3 cloves garlic, minced
4 tbsp oil (or less, but I like this dish rich)
1 tomato, chopped
1 cup frozen peas (or use fresh, but give them a longer cooking time)
1/2 to 1 cup water
juice of one lemon
1 tbsp mustard seeds
1 tbsp fennel seeds
1 tsp cayenne pepper
1/2 tsp turmeric
salt to taste

Steam the potatoes, whole and unpeeled for 20-30 minutes, until tender but not mushy. Allow to cool slightly then slip out of their skins and chop into 1’ chunks. In a large deep pot heat the oil and add the mustard and fennel seeds. When the seeds stop popping add the garlic and onion and sauté for a few minutes. Add the potatoes and cauliflower and spices and salt and mix over medium heat for a few minutes until the spices blend. Add 1/2 cup of water and the peas, stir, cover and reduce the heat. Allow to cook about 5 minutes, then stir and add more water if needed. Cook another 5 minutes and remove from heat when the veggies are tender to your liking. If they aren’t soft enough at this point continue adding water a few tablespoons at a time to keep it from sticking. When the veggies are tender, remove from heat and stir in the lemon juice and chopped tomato and serve hot.

Serves 4.