Alu Ghobi

2 lbs. potatoes, cut into 1/2" cubes
1 stick butter
1/3 c. oil
1/2 tsp. black mustard seeds
1 onion, medium, chopped
2 Tbs. ginger, fresh, finely slivered
2 tsp. dried green mango
1 1/2 tsp. turmeric
1 1/2 tsp. coriander
1 1/2 tsp. cumin
1 tsp. paprika
1 tsp. cayenne
3 lbs. cauliflower, cut into flowerets
2 tomatoes, peeled, diced

Brown the potatoes in butter. Remove potatoes and set aside,
reserving butter. Pour in the oil. When it’s hot, add mustard seeds.
Add onion. Reduce heat and add remaining spices. Stir until
lightly toasted. Add cauliflower and fry. Add potatoes and tomatoes,
cover, and cook until done.




  Golu Shundal

 2 c. cooked garbanzo beans
½ c. grated coconut
1 tsp. mustard seeds
1 Tbsp. urad dal
1 grated green chili (or 2 to 3 split dried red chilies)
salt to taste
1 tsp turmeric
 
In a pan, heat the oil. Add mustard seeds, and fry.
Reduce to medium heat, add urad dal, and cook
to golden brown. Add turmeric.

If you’re using dried red chilies, add them now. If you’re adding grated green chilies, wait until the garbanzo beans are added. Sauté the beans for five minutes. Add freshly grated coconut.