Ingredients
1 small cauliflower
1 medium size potato
A handful of peas (optional)
1 large onion
1 green chilli
2 tbsp oil
1” piece cinnamon
2 cloves
A few curry leaves
1 heaped tsp ginger-garlic paste (available commercially)
1 tsp chilli powder
1 tsp coriander powder
1 large tomato, chopped
2 tbsp curd
Salt to taste
200 ml coconut milk (commercially available)
Method
- Prepare vegetables. Cut cauliflower into large flowerets, soak in hot water. Remove skin from potato and cut into 8 pieces. Slice onion. Slit the green chilli lengthwise.
- Heat oil in a pressure cooker and throw in the whole spices, when they splutter add the curry leaves, onion, and green chilli.
- When the onions turn light brown, add ginger garlic paste, sauté for a minute and add chopped tomato and chilli-coriander powder. Sauté till the tomato becomes pulpy.
- Mix in the curd, and add cauliflower, potato, peas and salt to taste.
- Add coconut milk and pressure cook for 5 minutes.
*It teams well with light pulao or chapattis or roti. You can substitute the cauliflower with chicken or mutton if you prefer a non-vegetarian version.