Cauliflower - 3 cups (in florets)Peeled and cubed potatoes - 2 cupsGhee - 4 tablespoonsCoriander leaves - 1 tablespoonRasam powder - 2 teaspoonCumin seeds - 1 teaspoonSalt - 1 teaspoonSugar - 1 teaspoonTurmeric powder - 1/4 teaspoonAsofoetida powder - 1 teaspoonGreen chillies - 2Capsicum - 1Ginger - 1 inchChop all vegetables. Heat three tablespoons ghee in a kadai, add the cumin seeds and asofoetida powder. When the cumin seeds splutter add the capsicum, green chillies and ginger into the hot ghee along with tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and another tablespoon of ghee. Fry till done and offer.
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