Vegetables with rice and spices

Description

In a food processor, puree ginger and garlic with 1/4 cup water. In a large saucepan, heat oil over medium heat. Add mustard and cumin seeds and cook until fragrant, about 1 minute. Add the ginger-garlic puree, reduce heat, and cook until most of the liquid evaporates, 5 to 7 minutes. Add tomatoes and cook for about 3 minutes. Add potatoes and 3 1/2 cups water, season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat and cook until potatoes are tender, about 12 minutes. Add cauliflower and okra, partially cover with a lid, and cook until tender, 9 to 10 minutes. Serve vegetables with rice.

Instructions