Ingredients:
1 cauliflower, cut into big florets
2 potatoes, peeled and chopped
1 big onion, sliced
1 piece ginger
2 green chillies, chopped
1 tsp turmeric powder
1 1/2 tbsp coriander powder
1 tbsp chilli powder
1 small tomato, chopped
2 1/2-3 cups thin coconut milk
3/4 cup thick coconut milk
1- 1 1/2 tsp cumin powder
2 sprig curry leaves
2 dry red chillies
3-4 shallots, sliced
1 tsp mustard seeds
salt to taste
oil as required
Preparation:
- Heat oil in a pan and add sliced onion, ginger, green chillies and curry leaves and saute well.
- Add turmeric powder, coriander powder and chilli powder one by one and mix well.
- Add chopped tomato and salt , mix well and cook covered on low flame till soft.
- Add thin coconut milk, chopped potato, cumin powder and salt and cook covered till half done.
- Add cleaned cauliflower florets to this and cook covered till cooked. Then add thick coconut milk and boil well for 3-4 minutes.
- Heat little oil in a small pan and splutter mustard seeds. Add dry red chillies, curry leaves and sliced shallots and fry well till brown.
- Add a pinch of turmeric powder and chilli powder and mix well. Switch off the flame and pour this over the curry…Serve hot…
