INGREDIENTS (4 servings)
2 tablespoons corn OR canola oil
2 green chili peppers, finely chopped
pinch of tumeric, and 1/4 teaspoon turmeric
pinch of red chili powder, and 1 teaspoon red chili powder
salt to taste
3 medium-sized red or yellow potatoes, chopped in large pieces
1/4 cup water
1 small head of cauliflower, chopped in large pieces
2 red sweet peppers, cut in half down the middle
2 orange sweet peppers, cut in half down the middle
2 yellow sweet peppers, cut in half down the middle
1 teaspoon crushed cumin
1/2 cup cilantro leaves wash and cut very small
1. On medium heat, heat oil in pan and add green chilis. Cook for 15 seconds. Add a pinch of tumeric and red chili powder. Immediately add potatoes with 1/4 cup of water. Add salt to taste. Cover pan and cook for 3 minutes.
2. Add cauliflower and sweet peppers, mix well and cook for 3-5 minutes. Stir frequently to avoid sticking to the pan.
3. Add cumin, measured tumeric and measured red chili powder. Add salt to taste. Cook an additional 2 minutes.
4. Add cilantro and turn off stove. Cover pan until ready to serve.