Broccoli and potato

4 heads broccoli
1 lb. potatoes
200 grams (112 lb.) tomatoes
4 T. ghee
1 t. cumin seed
1 T. curry powder
2 t. salt
1 T. sugar
1 C. water

Cut the broccoli in such a way that it has long and thin stems because stems carry calcium and iron. Thick stems can also be used if they are skinned. Cut the potatoes into chunks and then wash each of the vegetables separately. Cut the omatoes into small chunks or blend them into a paste. Remember, all year round, broccoli is very healthy for the body, so it can be eaten more often than other vegetables.

Heat the ghee and add the seeds. When the seeds become brown, add the dry ingredients and immediately the potatoes and stir for about three minutes. Then add broccoli and stir. After five more minutes, add water and cover for 15 minutes over medium heat. Add tomatoes and cook for another 10 minutes. It is ready for offering.

If desired, while adding tomatoes, sour cream or cream cheese can be added to make the vegetable more flavorful and nutritious. Boiled and softened garbanzo beans can also be added at this time.