ingredients

12 oz Potatoes diced
20 oz Cauliflower florets
1 lg Tomato diced
8 oz Onion thinly sliced
1/2 tsp Turmeric 
1/2 tsp Basil leaves
1 tsp Cumin seeds
1 oz Lemon juice
1 each 1/2" piece ginger
2 each Garlic cloves
2 oz Vinegar
Canola oil
4 oz Cilantro leaves
1 each Jalapeno
2 each Green onions 
salt and cayenne pepper to taste

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbsp canola oil.   Remove cauliflower florets as they will be done before the potatoes.   The vegetables should be cooked but firm.    Grind ginger and garlic.   If fresh ginger is not available use 1/2 tsp ginger powder.   Finely chop the cilantro green onion and jalapeno.   Mix slice onion with basil binegar and olive oil.   Marinate 10-15 minutes.   In a small wok on medium heat add 1 tb canola oil.   When hot add the cumin seeds.   Fry until light brown.   Add the onions.   Cook until opaque.   Add ginger and garlic.   Saute for a few minutes.   Add the potatoes cauliflower and the diced tomato.   If the vegetables stick to the pan add a little water to keep it moist.   Simmer until vegetables are done.   Sprinkle with chopped cilantro lemon juice and sliced tomato before serving.