Ingredients:

• 2 Tbsp Oil
• ½ Cup Water
• Salt to Taste
• ½ Tsp Cloves
• 1” Cinemon Stick
• ½ Tsp Peper Corns
• 1 Tsp Ginger Paste
• 1 Tsp Cumin Seeds
• ½ Cup Coconut Milk
• 1 Tsp Turmeric Pulp
• 1 Tsp Mustard Seeds
• ¾ Cup Grated Coconut
• 2 Tsp Coriander Seeds
• ½ Tsp Fenugreek seeds
• ½ Tsp Turmeric Powder
• 2 Onions Chopped Finely
• 2 Cups Cauliflower Florets
• 3 Red Chilies Chopped Roughly
• 1 Cup Potatos Peeled and Cubed

Method:

1. Make a paste: Roast red chillies, Cinnamon stick, Pepper corn, Cloves, Coriander seeds, Fenugreek seeds, Mustard seeds, Cumin seeds, Keep it aside in a bowl, Now heat 1 tbsp. oil, once heated add 1 cup onions and grated coconut let it cook till onion changes colour, Take it off from the gas and grind to paste the roasted herbs, onion-coconut mixture, turmeric powder and tamarind pulp together, if it looks dry then add 1 Tbsp water to make a paste.
2. Then grind ginger to make a paste,
3. Now take 1 tbsp. oil in a pan, once heated, add ginger paste, Remaining chopped onion and let it cook till onion changes its colour,
4. Then add cauliflower, potatoes, salt and water, mix well and let it cook till the vegies turn soft and water evaporates.
5. Then add the paste and coconut milk, let it cook for 3 Min.
6. Serve Hot with Roti.