Ingredients
2 Russet Potatoes
1 Head of Cauliflower
1 large yellow onion
1 hot pepper, seeded and diced
1 inch of ginger
1 cup of chopped cherry tomatoes
1/4 cup cumin seeds
1 Tbs salt
1 Tbs tumeric
Water
Any cooking oil
Preparation
In a food processor blend together onion, jalapeno and onion. Set aside. In a large pot,put enough cooking oil to cover the bottom. Turn on medium heat and add the cumin seeds. Cook until they begin to sputter and brown. Add in the food-processes onion mixture. Cook until the onion is translucent. Add salt, tumeric and tomatoes. Cook until the tomatoes begin to break down. Peel and cut the russet potatoes into bite-sized pieces. Remove the stem from the cauliflower and break the head into smaller pieces. Add the potatoes and cauliflower to the pot. Add 3/4 cup water. Cover and let simmer until potatoes and cauliflower are tender.
