1 med. cauliflower
2 sm. potatoes
1/4 c. vegetable oil
1 sm. onion (finely chopped)
2 inch of ginger root (peeled and minced)
1 or 2 hot chili peppers (diced)
1/2 tsp. salt (optional)
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1 tsp. coriander

Wash cauliflower and cut each flowerette into 4 pieces. Peel potatoes and cube into small squares. Heat oil in heavy pan. Fry onions until golden brown and add ginger and chili peppers. Stir well and add salt, turmeric, cumin, and coriander. Stir in potatoes. Stir in cauliflower, increase heat and cover.

Keep a watch on it until steam forms inside the pan; then reduce to low and continue to cook for 15 minutes. (For reduced calories, use non-stick pan, spray liberally with Pam (butter-flavored) and use just 1 tablespoon oil.