Ajwaini aloo gobi with mustard flavor...simplicity at its best!!

Ingredients

• 1 small phool gobi/cauliflower,cut into small florets
• 2 medium potatoes,peeled and sliced/diced to the size of gobi florets
• 1" ginger,finely chopped or grated
• 4 green chillies,finely chopped
• 2 tablepsoons chopped fresh coriander
• 2 teaspoons ajwain(compulsory)
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon lemon juice
• salt to taste
• 2 tablepsoons mustard oil(compulsory)

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Preparation

• Cut gobi and potato into equal size pieces. Par boil potato cubes in salted water until half cooked. Remove them and keep aside.
• Blanch the gobi florets in the same water and keep it separately. Heat mustard oil in a thick narrow bottomed kadai until it really reaches the SMOKING point and you can see fumes coming out, the oil should literally burn to get the amazing and special flavor to this curry.
• This is the most important step while making this curry.From now the real action begins you should be really quick in adding the ingredients to the hot oil.
• Keep the flame in medium now.Add turmeric to the burning oil and immediately add ajwain and crackle it.
• Add finely chopped and grated ginger to it and quickly saute it.Do not burn any of the spices.
• Add finely chopped green chillies and again saute for a minute. Add the par boiled potatoes and fry them until you see the brown specs appear on them.
• You can do this part over the high flame. Now add the cauliflower florets and continue frying it on medium to high flame until you see the brown specs appear on all the vegetables and are cooked and yet crispy.
• Now add garam masala and chopped coriander to it and mix well. Mix in the lemon juice and remove it from stove.
• Serve it hot and fresh to enjoy the flavors and the crispiness of the vegetables in it with roti/Naan/Kulcha/Rice.