Instructions: 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.

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