2 ea Hot green chilies, minced

1 ea 1/2" piece of ginger root

1 ts Cumin seeds

1 ts Black mustard seeds

4 tb Ghee

3 md Potatoes, diced

1 md Cauliflower in florets

2 md Tomatoes, diced

1/2 ts Turmeric

2 ts Coriander

1/2 ts Garam masala

1 ts Brown sugar

1 ts Salt

3 tb Coarsely chopped coriander

Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"