Cauliflower and potato stir fry

Cauliflower and potato stir fry

காலிஃபளவர் உருளைக்கிழங்கு வதக்கல் 

Ingredients:

Cauliflower ( காலிஃபளவர்) - few florets

Potato ( உருளைக்கிழங்கு)- 2 medium size

Onion ( வெங்காயம்) - 1 

Tomato ( தக்காளி ) - 2 medium size

Garlic ( பூண்டு) - 6 cloves

Ginger ( இஞ்சி) - 1 inch

Green chili ( பச்சை மிளகாய்) - 2

Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp

Chili Powder ( மிளகாய்த் தூள்) - 1/2 tsp

Garam masala powder ( கரம் மசாலா) - 1/4 tsp

Cinnamon ( பட்டை) - 2  pieces

Fennel seeds ( சோம்பு) - 1/4 tsp

Clove ( கிராம்பு) - 2 Nos.

Curry leaves ( கறிவேப்பிலை) - 1 twig

Salt to taste ( தேவைக்கேற்ற உப்பு)

Oil  ( எண்ணெய்) - 4 tbsp 

Steps:
Add 2 tablespoons of oil in a heavy bottom pan. I have used a deep iron pan to get uniform heat while stir-frying the vegetables.
Dice the potatoes and saute first for 2 to 3 minutes. Remove the potatoes and add another tablespoon of oil.
Add the cloves, fennel seeds and cinnamon sticks followed by the finely chopped ginger and garlic.

Add the sliced onions and tomatoes and saute for 2 minutes. Add in the turmeric powder.

Add the sauteed potatoes and the cauliflower florets. Mix well.

Add chili powder, cover the pan, and cook on a medium flame for two minutes. 

Add the last spoon of oil and the garam masala allow the vegetables to roast for a few more minutes. Give a standing time of minimum two minutes and transfer to a serving bowl. 

My Notes:

     I have neither steamed nor parboiled the vegetables. Stir-frying the raw vegetables with the spices lets all the spices infused while cooking and gives a higher level of taste. Since potato takes a longer time to cook than cauliflower, I have slightly sauteed it first before roasting with the cauliflower florets. 

This side dish goes well with a variety of main dishes like mixed rices - lemon / coconut rice, curd rice or chapathi .