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:
- 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.
- Then grind ginger to make a paste,
- 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,
- Then add cauliflower, potatoes, salt and water, mix well and let it cook till the vegies turn soft and water evaporates.
- Then add the paste and coconut milk, let it cook for 3 Min.
- Serve Hot with Roti.