Flower Bataka Vatana nu Shaak
Cauliflower Potato Peas
- 1 medium size flower (cauliflower), cut into 1 inch pieces
- 1 medium size batako (potato), cut into ½ inch cubes
- ½ cup vatana (green peas), frozen or fresh
- 4 tablespoons olive oil
- 1 teaspoon mustard seeds
- Pinch of asafetida powder
- ¾ teaspoon turmeric
- 1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
- 1 teaspoon chili powder or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon sugar (optional)
- 1 tablespoon cilantro for garnish
- In a wok or a frying pan heat the oil. Add mustard seeds and let it sizzle. Add asafetida, turmeric and chili powder. Add cauliflower, potatoes and season with salt. Mix it well until vegetables are coated with oil and spices.
- Cover the pan with a lid and let the vegetables cook until fork tender, stirring from time to time, about 10 to 12 minutes. During half way of cooking, add green peas.
- Once vegetables are cooked, uncover, add dhana-jeeru and sugar. Stir and let it cook for 2 to 3 minutes. Just before serving garnish with cilantro. Serve warm with any type of Indian flat bread.
This is a basic recipe to cook any vegetable in Gujarati style. In vegetables like cauliflower, cabbage, okra, green beans, etc. mustard seeds are used whereas for potatoes and eggplant cumin seeds are used. In vegetables like this you can cut down amount of oil and adjust seasoning according to your taste. The spices and its amount from recipe works for 3 medium size potatoes, one medium size eggplant, one cabbage, and 30 to 35 green beans (or 1 16 oz. bag of cut green beans or French cut green beans). You can also mix and match vegetables.