1. 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.
2. Add the cauliflower and potatoes and stir for 1-2 minutes.
3. Lower the heat to medium low, cover and cook for 15-20 minutes, stirring occasionally.
4. Add the salt, turn up the heat and, stirring constantly, fry until the vegetables are tender.
Compiled by Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Aug 6, 1997
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