Heat up mustard oil and heat it till slightly smoky.

Reduce the heat to the slowest and add chopped ginger and green chili, followed by all ingredients mentioned under achari masala.

Let the seeds sizzle for 1/2 minute and

add chopped tomatoes to it.

Cook the tomatoes until soft and pulpy for4-5 minutes and add 2 tbsp of yogurt.

Continue stirring it all the while and add 3-4 tbsp of water.

Now add cubed potatoes, cauliflower florets and cover it.

Cook on slow heat for 15-20 minutes stir it for 3-4 times in between

Garnish with chopped fresh coriander and squeeze of lime.

Serve with fresh hot chapatis or paratha.