• Cauliflower, break into florets
  • 2 Potatoes, diced into 1 cm (1/2 in) pieces
  • Onion, diced
  • Tomato, finely chopped
  • 4 Green chillies, finely chopped
  • Coconut 2 Tbsp fresh or frozen grated coconut
  • Turmeric powder, 1/2 Tbsp
  • Mustard seeds, 2 Tbsp, ground
  • Poppy seeds, 3 tbsp, ground
  • Garlic paste, 1 tbsp
  • Vegetable oil,6 tbsp
  • Salt

  1. Parboil the cauliflower and the potato pieces for 5 minutes. Drain in a colander
  2. Grind the grated coconut with the garlic then add the ground poppyseeds, mustard seeds and turmeric.
  3. Add the chopped onions, tomatoes and  chillies,
  4. Heat oil in a pan and adjust the heat to low. A covered pan is the best way to cook this dish.
  5. add the above mixture to the hot oil and stir for 2-3 minutes to mix evenly.
  6. Add little water if necessary to prevent sticking. Cover the pan and flip the mix from time to time. The purpose of turning the content is to prevent sticking. The mix is very friable and you don't want a mashed product. Gently is the way to go..
  7. If the contents look too dry and not cooked then add a small amount of water and just loosen any adhering content.
  8. Cook for 25-30 minutes till it appears dry with a little oil at the edges and the mix starts turning brown.
  9. This style of cooking is classical Bhutanese style. Small amounts of water added as you go on a relatively low heat.
This can be served with Bhutani Rice, cumin rice or hot naan bread.