Serving for -3-4
Cauliflower florets – 1 and half cups (Wash them in warm water)
Potato – 2 (Peel and cut them into medium sized cubes. Put them into water.)
Onion – 1 (finely chopped)
Tomato – 1 (Cut into cubes)
Cloves of garlic – 3-4 (finely chopped)
Ginger – 1 inch piece (finely chopped)
Curry leaves – 6-8
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Pinch of asafoetida
Red chili powder – 3/4 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Goda Masala – 1 tsp (You can substitute this with Garam masala)
Dry grated coconut – 1 tbsp (Use fresh shredded coconut if available)
Grated jaggery – 1/2 tsp
Oil – 1 and half tbsp
Salt to taste
- Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter.
- Add ginger and garlic. Saute till raw smell from ginger and garlic goes away. It will take few seconds.
- Add chopped onion and saute till translucent.
- Add tomato cubes and cook till they turn tender.
- Add red chili powder, coriander powder, cumin powder, turmeric powder, goda masala and salt to taste. Cook this mixture till oil starts to separate from spices.
- Add potato cubes and 2 cups of water. Cover the pan and let it cook for 6-8 minutes till potatoes are 3/4 done.
- Then add cauliflower florets and cover the pan. Let it cook for 3-4 minutes. Finally add coconut and jaggery. Reduce the heat and allow curry to simmer on low heat for about 5-6 minutes.
- Serve hot with chapati or plain rice.