Cauliflower and Potatoes

1 large head cauliflower
200 grams (about 112 lb.) red tomatoes
1 lb. potatoes
4 T. ghee
1 t. cumin seeds
1 t. turmeric
1 t. black pepper powder
1.5 T. salt
1 T. sugar
1 C. hot water

Peel potatoes and cut into chunks of equal size. Cut the head of cauliflower into pieces twice the size of the potatoes. Cauliflower cooks faster than the potatoes, so the cauliflower chunks have to be double the size of potato chunks. Wash all the vegetables and place in a container. Cut tomatoes into small chunks or blend them into liquid and keep it in a separate pot.

Place ghee in a pan over high heat; when ghee is hot, add cumin seeds. When cumin becomes a little dark, add all the dry ingredients; immediately add vegetables. If you wait to add the vegetables, the dry ingredients will burn and the spices will lose their flavor. Keep stirring every two minutes; after about ten minutes, add the hot water, then cover and let boil for about 10-15 more minutes. Add the cut or blended tomatoes; after about 10 more minutes it will be ready for offering.

Note—If a drier vegetable is desired, then add less water and less salt and use a medium flame. If a more moist vegetable is desired, add a little more ghee, water and salt. The rest of the procedure is the same. If desired, tomatoes can be replaced with lemon juice. In all variations of this recipe, Garam Masala should be used instead of pepper powder or along with the pepper. Remember to add Garam Masala while adding the water to the vegetable, and not to the hot ghee from the begining.