- fresh ginger - 1 piece
- cloves of garlic - 5 pieces
- vegetable oil - 2 items. spoons
- Mustard seeds - 1 teaspoon
- cumin seeds - 1 teaspoon
- large tomatoes - 2 pieces
- medium potatoes - 2 pieces
- Salt and ground pepper - - To taste
- cauliflower head - 1 piece
- okra - 220 Grams
- of cooked white rice - 3 cups
In a food processor, make a puree of ginger and garlic with 1/4 cup of water. In a large saucepan, heat the oil over medium heat. Add the seeds of mustard and cumin and cook until the aroma appears, about 1 minute. Add the puree from the ginger and garlic, reduce the heat and cook until most of the liquid evaporates, from 5 to 7 minutes. Add the tomatoes and cook for about 3 minutes. Add potatoes and 3 1/2 cups of water, season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Increase the heat and cook until the potatoes become soft, about 12 minutes. Add cauliflower and okra, partially cover and cook until soft, from 9 to 10 minutes. Serve vegetables with rice.
Servings: 4