Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 1 cup chopped baking potato
- 1 cup chopped cauliflower
- 1 cup chopped green tomato
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground red pepper
- 1 cup water
- 2 cups hot cooked basmati rice
Make it step by step
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the mustard seeds; cook for 1 minute.
- Add potato and next 7 ingredients (potato through red pepper), stirring until blended.
- Add water; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until tender.
- Uncover and cook 4 minutes or until liquid evaporates, stirring frequently.
- Serve over rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.