Ingredients:

1 medium cauliflower, cut into florets
2 large russet potatoes, cubed
4 tablespoons canola oil
½ teaspoon black mustard seeds (or regular if cannot find black)
½ teaspoon cumin seeds
½ teaspoon coriander seeds, crushed in a mortar and pestle
1 medium onion, diced
1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down heat)
1 medium tomato, diced
3-4 garlic cloves, minced
1 small piece of fresh ginger (thin 1 inch), grated on small hole grater or ginger grater
½ teaspoon red pepper chili powder
1/3-½ teaspoon turmeric powder
½ teaspoon salt or according to taste
4-8 tablespoons of water

Garnish:

Cilantro leaves
Wedges of lime or lemon

Optional (I do not add but some do):

½ teaspoon of crushed dry asafetida leaves
¼ teaspoon hing powder
¼ teaspoon amchoor powder (mango powder)
Touch of garam masala for taste and garnish before serving