Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside. Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes. Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro. From the San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1101g)|
|Recipe Makes: 1|
|Calories from Fat: 755 (58%)|
|Amt Per Serving||% DV|
|Total Fat 83.8g||112 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 38.6g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 0mg||0 %|
|Sodium 133.7mg||5 %|
|Potassium 3719.2mg||98 %|
|Total Carbohydrate 127.3g||37 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 104.8g|
|Protein 20.4g||29 %|
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Calories per serving: 1296
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