This is a maharashtrian no onion no garlic recipe with the richness of coconut milk. This curry tastes best if served piping hot.
- 1/2 cup small cauliflower florets (washed well and soaked in a little hot water to which a little salt and a pinch of turmeric is added)
- 1 potato chopped into small cubes
- 1 tomato chopped fine
- 1″ piece of ginger chopped fine
- 1 green chilli chopped fine
- 1/4th tsp turmeric powder
- 2 to 3 tsp kashmiri chilli powder (adjust as per spice required)
- 3/4th cup fresh thick coconut milk to which 1 tsp of rice flour is added so that the coconut milk does not split when heated
- 1 1/2 tbsp oil
- 1 tsp mustard seeds
- A pinch of asafoetida
- 4 to 5 curry leaves
- Salt to taste
- Coriander leaves to garnish
- Heat oil in a nonstick pan ,add mustard seeds. When they splutter add turmeric, green chilli, ginger, curry leaves. Saute well then add red chilli powder, mix well add chopped flower,stir well so that the spices coat the florets then add potato and tomato and saute well.
- Add hot water just enough to cook the vegetables. When done add salt, coconut milk and bring to a boil. Garnish with coriander leaves.
- Serve hot as a side dish with rotis or dal rice.
- Adding hot water enhances the colour of the gravy.
- Kashmiri chilli powder gives the colour to the gravy.
- Coconut milk adds richness to the gravy.
- Make small potato cubes so that they get cooked along with cauliflower florets. The florets take less time to cook but they are sauted first in the spices so that the strong smell that cauliflower releases as its cooked is reduced to a great extent.