2 medium size potatoes (cut into small square shaped pieces)een chilies finely chopped
1 medium size chopped onion
2 green chilies finely chopped
salt to taste
Two and a half tsp oil
10-12 garlic cloves (finely chopped)
1/ 2 tsp haldi/turmeric powder
1/2 tsp methi seeds
1/2 tsp jeera/cumin
Method
Heat the non-stick kadai add oil, when hot add methi seeds, jeera and garlic.
Add onions and green chilies after 1 minute.
Saute for 2-3 minutes then add potatoes ,salt and haldi powder and cover it untill the the potatoes gets softens.
When potatoes gets softens take the curry out from kadai and pour l/2 tsp oil ,when heated add methi leaves to the kadai/howk and allow it to cook openly on slow flame for 4-5 minutes.
After 5 minutes add potato curry in methi. Mix properly.
In a kadai add oil, when heated add add curry leaves , cumin and mustard seeds.
After 10 seconds add peanuts, let it fry for 2 minutes then add onion ,cauliflower and green chiies( cook them for 5 minutes on a slow flame and cover them, then add tomato(again cook it for 2 minutes on slow flame and cover it).
After 2 minutes put roasted suji/rawa in above kadai , add 3 cups water and continuously stir it for at least 4-5 minutes add salt to taste , switch off the gas , serve it in a bowl, garnish it with coriander green leaves and lemon slice.
