1 tbsp oil
2 cloves, a small piece of cinnamon and one cardamom
1 cup chopped onions
1 cauliflower cut into florets
1 small potato boiled and mashed
1/2 cup peas
Salt to taste
1/2 cup curd
Ingredients – To Grind
1 tbsp coconut
3 green chillies
Small piece of ginger
2 garlic cloves
1.5 cups coriander leaves loosely packed
1/2 tsp fennel seeds
1 tsp coriander seeds
Steam the cauliflower and peas and set aside.
Dry roast the coriander seeds until a nice aroma floats and keep aside.
Take coconut, green chillies, ginger, garlic, coriander leaves, fennel seeds and roasted coriander seeds in a blender.
Blend to a puree. Keep aside.
Heat oil and add cloves, cardamom and cinnamon. Saute for a couple of seconds.
Saute until the onions are done.
Add the ground paste.
Saute the paste for 5 minutes.
Then add a cup of water. Add salt and bring the water to a boil.
Add the steamed cauliflower, peas and mashed potato. Mix slowly. Do not turn the cauliflower around too much as it will break and become mushy.
Let it simmer for 10 minutes. Turn off the stove.
Allow to cool and then add yogurt (curd).