-2 hot green chilies, stemmed, seeded and cut lengthwise into long slivers (I used chili powder)
-1 inch of fresh ginger root, peeled and julienned (I used ginger powder)
-1 teaspoon cumin seeds
-1/2 teaspoon black mustard seeds (I used yellow)
-2 tablespoons olive oil
-3 medium potatoes, peeled and cut in 1/2 inch cubes (I did not peel)
-1 medium cauliflower cored and cut into small florets
-2 medium sized tomatoes (in season) or 1 can chopped tomatoes, drained (reserve liquid)
-1/2 teaspoon tumeric
-2 teaspoons ground coriander
-1/2 teaspoon garam masala
-1 teaspoon salt
Heat the oil/margarine in a large heavy skillet, non-stick skillet or wok until hot but not smoking. Add the cumin seeds and mustard seeds and fry until the mustard sputters and pops. Add onions and saute for several minutes. Add the ginger powder, chili powder, potatoes and cauliflower and stir fry about 5 minutes until the veggies get some brown spots.
Add the tomatoes, turmeric ,coriander, garam masala, salt. Stir well, cover and cook over low heat for about 20 minutes or until the veggies are tender. At this point I added some coconut milk and water and simmered. Stir occasionally during cooking and make sure the veggies aren't sticking or burning. Add some reserved tomato juice or water if necessary.