Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs 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. Sauté 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.

From the Taj Mahal, New Orleans, La in "The Vegetable Lovers Guide to New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.