Golden Cauliflowers

The Background: Sometimes steaming vegetables with salt and butter alone can get boring. Broccoli at least has its own color but how do you get a child to eat a white vegetable like cauliflower? Add a little color? That's just what this dish is: Cauliflower and potatoes with a hint of turmeric steamed with some spices to make it "nummy" good.

INGREDIENTS:
3 c. fresh cauliflower florets
1 ½ c. diced potatoes
1 pinch of asafoetida (hing) and whole cumin
Salt to taste
½ tsp. chilly powder
½ tsp. turmeric powder
1 Tbsp. cumin powder
1 large tomato, chopped
1 ½ tsp. coriander powder
1 tsp. garam masala
2 – 3 Tbsp. oil
Garnish: Chopped cilantro

METHOD:
• Sauté the asafoetida and whole cumin in oil. Add salt, chilly powder, turmeric
powder and half of the garam masala. Lightly fry for a couple of minutes.
• Add the chopped tomato and sauté for 3 – 4 minutes.
• Add the potatoes and cauliflower florets. Toss for 2 minutes and then add the remaining garam masala, coriander and cumin powder. Mix well. Add a little oil if mix looks very dry.
• Add a tight lid and saute on medium for 2-3 minutes. Lower the heat, cover and let steam-cook until vegetables soften. Stir occasionally and sprinkle a little water if required.
• Garnish with chopped cilantro and serve hot as a side item with main meal.