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Cauliflower – Potato Curry

By  Dr Shekhar Annambhotla

Makes 4 servings

2 teaspoons sesame oil
1 medium onion, chopped
1 teaspoon fresh ginger, peeled and grated
1 teaspoon Vata Balancing Churna
2 cups cauliflower, washed and diced into bite-size pieces
2 cups potato, peeled, washed and diced into bite-size pieces
1 medium- size tomato, chopped
3 cups water
˝ teaspoon salt
1 teaspoon fresh cilantro, chopped

1) Heat a heavy-bottomed frying pan on medium and add the sesame oil.
2) The oil will warm quickly; once it does, add the onion and sauté for a few minutes.
3) Add the grated fresh ginger and the Vata Balancing Churna.
4) As the ginger and churna start to brown slightly, add the cauliflower, potato and
5) Tomato.

Stir until all ingredients are mixed.
Pour 3 cups of water and ˝ teaspoon salt over the vegetables, cover and bring to a boil.
Reduce heat and simmer until just soft, not mushy.
Garnish with fresh cilantro.
Serve hot with rice or chapathis.


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