Ingredients :

• 1 cauliflower cut into small florets
• 2 potatoes, diced
• 1 onion diced
• 1 tomato finely chopped
• 4 green chillies finely chopped
• 2 tablespoons of grated coconut
• 1/2 tablespoon of turmeric,
• 2 tablespoons of mustard seeds
• 3 tablespoon of poppy seeds
• 1 tablespoon of minced garlic
• 3 cups water
•  Oil
• Salt

Preparation :
Blanch the cauliflower pieces and potato for 5 minutes. Drain in a colander and reserve.
Grind the grated coconut with garlic then add the poppy seeds, mustard seeds and turmeric. Then add the chopped onions, tomatoes and chilies.

Heat oil in a saucepan over low heat. add spices and vegetables and stir for 2-3 minutes, stir evenly, then add a little water to prevent it adheres.
Cover pan and return the mixture from time to time.
If the content looks too dry, not cooked, add a little water.
Bake for 25-30 minutes until the mixture begins to brown.

Tips: This cooking style is classic of Bhutan. Small amounts of water added as and when measured on a relatively low heat.