Tilwale Aloo Gobi

Potato - 3 medium, cubed
Cauliflower - 10 small florets , broken into smaller pieces
Ginger - 1 inch, julienned
Green chilli - 2, slit
Curry leaf - 15
Onion - 1 medium, minced
Mustard - 1 tsp
Jeera - 1 tsp
salt
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander leaf - 5 tbsp
(opt) Coconut - 2 tbsp
Sesame seeds - 3 tbsp
Lemon juice - 2tbsp (adjust to taste)
Oil - 2 tbsp

Boil the potato cubes in salted water and when half cooked add the cauliflower.
Toast the sesame seeds till it turns golden and starts to pop. Keep aside to cool..
Heat oil , splutter mustard and jeera.
Add the onion, ginger, chilli and curry leaf.
Saute for 2 minutes on medium flame.
Add the turmeric powder and chilli powder.
Add the vegetables and fry till all water has evaporated.
Adjust salt.
Add the coconut and coriander leaf.
Continue cooking on a low flame for 1 more minute.

If you plan to serve later. Stop now.

Before serving heat the dish well and turn off flame before proceeding.

Add the lemon juice.
Mix well and adjust the taste.
Garnish with the til seeds.