CAULIFLOWER SPICY CURRY

Ingredients:

2 tsp oil
¼ tsp mustard seeds
½ tsp urad dal
¼ tsp cumin seeds
1 sprig curry leaves
1 big onion chopped


To Grind To A Paste:
1 tbs grated coconut
5 garlic pips
1 ½ inches of ginger

¼ cup of water

1 tsp red chillie powder
¼ tsp tumeric powder
2 medium tomatoes chopped

300 grms of small cauliflower florets
¼ cup boiled or fresh green peas
Salt to taste

Little coriander leaves for garnishing

Method:

Heat a wok with the oil. Add mustard, urad dal, cumin and curry leaves.
Let them crackle, add in the onions and saute well.

Add in the ground ingredients, stir fry well.
Add in the water and let it boil till the raw smell goes.
Now add in the red chillie powder, tumeric powder and the chopped tomatoes.
Let the tomatoes become mushy. Add in the cauliflower, peas and salt.

Cook till the cauliflower is cooked but crunchy.
The gravy should be little thick.
Remove and garnish with the coriander leaves.