Veggie Delight

Method :
Soak the florets in salt water for 5 minutes. Remove and wash again. (Alternatively, one can use a sterilizing solution). Keep aside in a strainer to drain the excess water. Sprinkle and rub salt on the fenugreek leaves. Keep aside for 5 minutes and then wash in running water until all traces of salt have been removed. (This is done to reduce the bitterness of the fenugreek). Shake dry and keep aside. Heat the oil in a wok; fry the potatoes on medium heat then on high heat until fully cooked and with a crunchy and golden outer crust. Sprinkle with salt and keep aside. Heat the mustard oil in a wok on high heat till it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Add mustard seeds; after 2-3 second add cumin seeds and curry leaves. Mix in the ginger and fenugreek leaves; stir and roast on marginally increased heat for approximately 4-5 minutes or until the oil is visible on the sides. Add cauliflower and salt. Cook covered on low heat, stirring occasionally, for 3-4 minutes. Remove the cover, add green chillies and continue to stir and roast until the cauliflower is soft and the moisture has dried. Increase heat, add potatoes and stir well. Add mango powder and lemon juice; cook for a minute. Remove from heat and serve hot garnished with fresh pomegranate. *Preparation time: 50 min. Serves: 4