Dry Potato and Cauliflower

3 tb Oil
4 Green chillies, cut in half
1 sm Cauliflower, cut into 2cm Pieces
450 g Potatoes, diced into 2cm Pieces
3/4 ts Salt
1 ts Mustard seeds (black)

Heat oil in a wok over a medium high heat and add the mustard seeds and green chillies. Let them sizzle for a few seconds.

Add the cauliflower and potatoes and stir for 1-2 minutes.

Lower the heat to medium low, cover and cook for 15-20 minutes, stirring occasionally.

Add the salt, turn up the heat and, stirring constantly, fry until the vegetables are tender.

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