Cauliflower Peas Kurma

Bored with the routine kurma for Chappatis? Try this variety!

Serves - 3 to 4

Ingredients

Cauliflower – 1 medium (clean and cut into small florets)

Peas – ½ cup (I used frozen peas)

Onion – 1

Tomato -2

Turmeric powder – ¼ tsp

Garam masala -½ tsp

Corriander leaves – 2 or 3 tsp
Curry leaves - 1 sprig

Coconut – ¾ cup

Garlic – 4 cloves

Roast and Grind:

Red chillies – 4

Corrinader seeds – 1 tbsp

Pepper – ¼ tsp

Fennel Seeds ( saunf) – ½ tsp

Onion – ½

Cashew - 5

Directions

Roast the ingredients by adding little oil and grind it along with garlic and coconut to a fine paste. Keep aside.

1   Boil water with salt; add in the cauliflower florets and switch of the gas.  Let the cauliflower florets soak in for nearly 5 minutes. Drain and keep aside.

(this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)
     
Take a kadai; when the oil is hot add in curry leaves and finely chopped onion.  Sauté well till colour changes into golden brown.

Now add tomato, turmeric powder and little salt; cook till the tomato becomes soft.

Add in the ground paste,garam masala powder, peas , cauliflower and coriander leaves. 
Give it a thorough mix. Add water if required and allow to boil.

Close the pan with a lid and cook in low flame for 5 to 10 minutes till the cauliflower becomes soft and oil separates.

Garnish with remaining corriander leaves and serve hot with chappathi, poori or parotta.