1/4 c Vegetable oil
1 md Onion, chopped
2 lg Potatoes, cubed
1 ts Cayenne
1/4 c Lemon juice
1 ts Salt
1/4 ts Turmeric
1 md Cauliflower, cut into floret
1 ea Green chili, seeded, sliced
1 ea Dry red chili, seeded, crush
Heat oil in large pot over medium low heat. Add onion & cook till it turns brown, stirring occasionally. Stir in potatoes & cook till they begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric. Cook for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add about 1/4 c water. Continue to cook till the vegetables are tender, adding more water if necessary. Adapted from Ismail Merchant, “Indian Cuisine”