Ingredients:
Cauliflower – 1 medium sized
Tomatoes – 3
Dry coconut – 1 small
Green chilies – 10
Curry leaves – 5 sprigs
Coriander leaves – ½ bunch
Salt – to taste
Turmeric – ¼ tsp
Cumin & mustard seeds – ½ tsp each
Oil – 1 ½ tbsp
Coriander Powder – ½ tsp
Preparation:
Chop tomatoes, green chilies & coriander. Sort and separate the cauliflower into medium sized flower buds. Do not make buds too small as they get even smaller when cooked. Take a pan and heat oil. Add cumin, mustard, curry leaves & chopped chilies one after the other. Now add the cauliflower buds & mix it. Allow it to cook for two minutes. Add chopped tomatoes and close the lid & allow it to cook for a minute or two. Now add salt, turmeric & mix well… let it cook with a closed lid and keep mixing it intermittently. Meanwhile grate/grind the coconut and when the cauliflower is almost done, add the coriander powder & grated coconut and mix it well. Let it cook for a minute & turn the heat off. Garnish it will coriander & server with chapatis or rice.