Cauliflower (rasaydaar - with water)

The most common way of making cauliflower is as a dry vegetable serving, which has no water or gravy.  This one described below, has water in it so it provides for a just a different way to cook the cauliflower.  This recipe does require a little time as there is some frying involved, but the result is the tastiest vegetable of all!

Ingredients (this serves about 5 people)

1. One small head cauliflower 
2. One large potato
3. Small piece of ginger or ginger paste
4. One large tomato diced (optional)
5. Few sprigs of cilantro, chopped to small pieces
6. One third or half cup oil
7. Half tsp cumin seeds
8. One tsp coriander powder
9. 3/4 tsp garam masala
10. Half tsp turmeric powder (haldi)
11. One tsp amchur (dry mango powder) or 1 tsp lemon juice
12. Salt and pepper to taste

Process:

1. Cut the cauliflower into medium pieces (don't make it too small or leave too large)
2. Peel and cut the potatoes into 1cm wedges.
3. Wash the potatoes and cauliflower with water and drain the water.
4. Take a large pan and pour about 1/5 th cup of oil. Heat the oil and when it is hot, add the potatoes and fry them until they are reddish in color. (Note: the oil can be more - it will just make the vegetable more rich!)
5. Remove the potatoes and keep them on a paper towel to remove excess oil.
6. In the same pan, add one fourth cup of oil and add the cauliflower. Fry these until they are reddish. Try not to overcook them. They should retain their shape and be firm.
7. Remove the cauliflower and keep on a paper towel to remove excess oil. 
8. Note: you can fry the cauliflower and pototoes together, but potatoes fry faster than cauliflower so you have to remove them individually (which is what I do and save myself some time)
9. In the same pan, add 1 tsp of oil; add half tsp of cumin seeds; 1 tsp of coriander powder and let it get brown.
10. Ones the spices are brown, add the ginger pieces or paste and fry it to give a little brown color. (If you want you can also add small pieces of green peppers if you can handle the hotness!)
11. Add about 3 cups of water, add the cauliflower and pototoes to the pan.
12. Add salt and red chilli to your taste, add the turmeric powder and garam masala.
13. Add the diced tomatoes at this time if you want to. This gives a nice red color to the vegetable in addition to the taste.
14. Boil the mix for about 10 mins. The cauliflower is already cooked when frying, so you should not need to boil for too long. Add more water if needed - as much as you want.
15. Once the vegetables are cooked, add the amchur powder or lemon juice. 
16. When ready to serve: make sure it is hot (although cool is yummy too!), and add the chopped cilantro to garnish.

The vegetable is best enjoyed with paranthas!! And of course you can keep in the fridge and enjoy for 2-3 more days, if you have any left over!