Ingredients:
    Cauliflower, full head
    2 med. Potatoes
    2 Tomatoes
    1/2 bag frozen Peas
    1 1/2 tea. fresh ginger
    1 or 2 small, hot (Thai) peppers (optional)
    1 tbl. powdered coriander
    1/2 tea. turmeric
    1 tea. garam masala
    1 tea. mango powder
    2 or 3 tbl. oil
    1 1/2 tea. salt or to taste

Procedure: Peel raw potatoes, cube into eighths. Cut up a head of cauliflower into roughly the same size as the potatoes. Set aside. Cut off about an inch of fresh ginger root, slice into match sized pieces. Finely chop the hot peppers.

Heat oil in a deep fry pan or spaghetti sauce sized pot. Throw in all the spices, ginger and peppers and stir quickly. Let the spices brown just a bit, but don't burn. Throw in the cut up potatoes and cauliflower, brown slightly. Throw in the rest of the vegetables and cover, turning to low heat. Subgee is done when the cauliflower can be easily pierced by a fork.