Fluorescent Casserole

Mangsa-Alukabi Bhaji

(Meat with Cauliflower & Potatoes)

aka Fluorescent Casserole

Serves 4

1 head cauliflower, divided into flowers

4 medium potatoes, peeled and cut into 2 inch cubes

2 large onions, finely sliced

1 clove garlic, finely chopped

½ pound ground beef

½ tsp. ground coriander

½ tsp. ground cumin

½ tsp. ground turmeric

½ tsp. ground black pepper

salt to taste

1 bay leaf

1 tsp. oil

Sauté onions in a large skillet until transparent. Add garlic, coriander, cumin, and sauté 

for another 2 minutes. Stir in the potatoes and sauté until brown. Meanwhile brown 

the meat in a separate pan and add to the potatoes. Stir in the cauliflower and rest of 

the ingredients. Cover and cook slowly about 15 minutes or until done. Stir frequently 

without breaking the potatoes and cauliflower. Serve with Indian bread or Syrian bread. 

NOTE: I usually put it all in one pan ;-)

This Indian recipe is from Aroona Borpujari (mother of Ipsa…in Carter’s class at Sleepy 

Hollow Elementary…I think!) published in the Barcroft Fare with a Flair Cookbook 1979.