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Ingredients:

Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes - 2 cups
Oil - 4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cummin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1/4 teaspoon
Onion - 2
Green chillies - 2
Capsicum - 1
Ginger - 1

Directions:

• Chop all vegetables.
• Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
• When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
• Add tomatoes and fry till it becomes mushy.
• Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
• Cover and cook till the vegetables are cooked and the curry is dry.
• Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
• Remove and serve piping hot with rotis or rice.