1 Cauliflower, cut into big florets
1/2 cup green peas
3-4 small potatoes, peeled and cut into big chunks
1/2 tsp turmeric powder
1/2 cup water
2 tomatoes, sliced
salt to taste
1/2 tsp sugar
Roast one after the other and grind to a smooth paste
11 black peppercorn
4 green cardamoms
1 tsp cumin seeds
1 tsp fennel seeds/badishep/saunf/variyali
2 tbsp coriander seeds/dhane
5 garlic cloves
1/2 cup fresh coconut, scraped
1/2 cup dessicated/dry coconut, grated
1 onion, sliced
1 tsp poppy seeds/khus khus
4 dry red chilies
1 tbsp cilantro/coriander leaves, chopped
0. Add cauliflower florets, peas and potatoes in a big saucepan. Add turmeric powder and water. Bring to boil. Cover and let it cook on a low flame till veggies are cooked.
1. Roast all spices, coconut, onion, garlic, chilies one after the other using very little oil on a tawa/griddle or nonstick pan. Grind to a smooth paste 1/2 cup water.
2. Add ground masala to the cooked vegetables. Add water to get the desired consistency to the curry.
3. Add salt, sugar and tomato pieces. Bring to boil.
4. Switch the gas to low. Let it simmer for 10 minutes.
5. Garnish with coriander leaves/ cilantro.
1. Do not let the spices burn while roasting. Make sure that the gas is low and fry till spices release individual aroma. Let the onion, garlic, and both types of coconut turn to brown on low flame. Coconut may turn brown quickly. So please keep a constant watchful eye while roasting.
2. The consistency of the curry should neither be too thick nor too thin.