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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes. | 2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
asafoetida powder	1	pinch		-	-	-	-
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
turmeric	1	pinch	ground	0.585	0.1259	0.0182	0.0061
green pepper	1	hot		-	-	-	-
rom tomato	3		chopped	-	-	-	-
ginger root	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
	1		cubed	-	-	-	-
head cauliflower	1			-	-	-	-
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.