- 1 tablespoon canola oil
- 1 teaspoon black mustard seeds
- 1 cup chopped baking potato
- 1 cup chopped cauliflower
- 1 cup chopped green tomato
- 1 and 1/2 teaspoons ground coriander seed
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground red pepper
- 1 cup water
- 2 cups hot cooked basmati rice
2. Add the potato, cauliflower, green tomato, coriander, cumin, salt, turmeric, and ground red pepper, stirring to coat the vegetables in the spices. Add the water and bring to a boil.
3. Cover, reduce heat, and simmer for 20 minutes - the vegetables should be tender. Uncover and cook until the liquid evaporates, stirring frequently. This could take anywhere from 4 to 20 minutes, but don't skimp on this step and let only a little liquid evaporate off. It will slowly condense into a rich coating on the veggies. Here it is about midway through evaporating off:
4. Meanwhile, prepare the rice. Spoon 1/2 cup cooked rice and 1/2 cup vegetable mixture onto each of 4 plates to serve.
The veggies were also delicious alongside Gardein chicken.
4 servings (1/2 cup vegetables, 1/2 cup rice), Calories 195
I was skeptical when the ingredients first went into the skillet, but after slowly simmering, you wind up with super-tender vegetables, and a thick sauce of spices coating them. The spiciness was just perfect - toasty and tingly, and a perfect contrast to the tender potatoes and basmati rice. If I had been served this in a restaurant, I very well might have sent it back to the kitchen thinking it contained ghee, because it tastes almost buttery, especially the cauliflower. The green tomato flavor is muted, but a nice spin on a more traditional aloo gobi. What would have made this a "5"? Chickpeas! I definitely wished I had some on hand to stir in, as they would have improved the overall flavor, and also made the dish heartier.