CAULIFLOWER IN PASALAI KEERAI

Ingredients:

300 grms pasalai keerai
200 grms cauliflower florets
1 ripe tomato finely chop
Salt to taste

To Season:
1 tbs oil
½ tsp cumin seeds
2 bay leaves

To grind to a fine paste:
2 big onions
1 tsp ginger paste
1 tsp garlic paste
3 green chillies

Powders:
1 tsp chillie powder
¾ tsp coriander powder
¼ tsp garam masala powder

To Grind to a Paste:
1 tbs cashew nuts
1 tsp kas kas
1 tbs fresh coconut

To Garnish:
2 tbs of fresh cream (optional)
Little cut coriander leaves

Method:
Clean the pasalai keerai leaves and chop them.
Heat a pot with little oil, sauté the leaves well.
Add a pinch of sugar to retain the greenness.
Add little water and cook the leaves well.
Let it cool, blend it well and keep aside.

Clean the cauliflower florets, stir fry in little oil till a bit brown.
Keep aside.

Heat a wok, with the oil, add in the seasonings, stir well.
Add in the onion, ginger, garlic, green chillies paste.
Sauté well till the onion browns a bit.

Now add in the cashew, coconut kas kas paste.
Sauté well, add in all the masala powders.
Stir well add in the chopped tomatoes, and salt.
Cook till the tomatoes turn mushy.

Now add in the keerai paste and stir well.
When it boils add in the fried cauliflower florets.
When every thing boils, remove and add the cream,
and the cut coriander leaves. serve