Cauliflower Peas Potato Koottu

Cauliflower Peas Potato Koottu-from saffron trail
Serves 3-4
Under 30 minutes
A simple accompaniment for Rotis


Ingredients
2 cups medium sized cauliflower florets
1/2 cup shelled fresh peas or frozen peas
1 large potato, cubed
2 tsp oil
1/2 tsp mustard seeds
Fat pinch of asafoetida (LG asafoetida powder or Goldie's Pure Hing)
1/4 tsp turmeric powder
1-2 tsp sambar powder
3/4 tsp salt
1 tsp rice flour (optional)


Directions

In a big kadai, heat the oil. Pop the mustard seeds, add the asafoetida.
Within a few seconds, add the vegetables. Toss them in the oil.
Add salt, 3/4 cup water, turmeric powder, sambar powder.
Cover with a tight fitting lid and cook on medium heat for around 8 minutes. The vegetables should be just tender and not mushy. If the water dries out in between, add 1/4 cup water to aid cooking.
In the end there should be a few tablespoons of watery 'gravy' in the dish, not fully dry. So adjust water accordingly while cooking.
If you find the end result too watery, then make a slurry of 1 tsp rice flour in a tbsp of cold water, add to the vegetables and bring to a simmer. Remove from flame and serve hot with phulkas.