Ingredients:
- Cauliflower – 1 cup
- Carrot – ½ cup
- Peas – ½ cup
- Onion – 1 (medium)
- Tomato – 1 (medium)
- Ginger-garlic paste (GG) – 1.5 tsp
- Grated coconut – ½ cup
- Cashews – 5 nos
- Fennel seeds – 1 tblsp
- Plain red chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Salt – as req
- Water – as req
- Cooking oil – 1 tblsp
- Curry leaves – 1 sprig
- Coriander leaves – ¼ cup (finely chopped)
Procedure:
- Place a kadai add some cooking oil, add the chopped onions, saute for few mins, then add some GG paste
- Stir constantly, time to add some chopped tomatoes with some salt allow it to cook along with the chopped veggies, cover with the lid
- With 5-7 mins the veggies and other masala are incorporated well, now add a tsp of chili powder and ½ tsp of turmeric powder and 1 tsp of garam masala
- Sprinkle some water, saute the veggies with the masala.
- Meanwhile grind the grated coconut, fennel seeds and cashews and pour the mixture into the veggies and allow it to bind well. It takes about 5-8 mins
- To the end add some fresh coriander leaves and curry leaves and turn off the flame.(once you achieve the texture)
NOTE/TIP:
- Drop the cauliflower florets into the super-hot water, to clean the florets before cooking.
- Since it is a semi-dry curry I have added very less water, if you want this to any chapathi or idli/ dosai add little more water for more gravy.
