Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add
other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the
other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the
other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over
winter and spring
veggies, sprinkle with chives.
It was in the dead of
winter, and I was amazed by the variety of potatoes and
other root
veggies being sold, and how the vendors braved the cold, wrapped in layers of clothing.
Peas and carrots are a classic, colorful combo, but feel free to substitute
other soft cooked
veggies: finely chopped mushrooms or green beans, shredded zucchini or summer squash, or little cubes of roasted
winter squash.