1 medium Cauliflower (florets separated)
1 Yellow onion (chopped)
2 Roma tomatoes (chopped)
1 long green Chilli (chopped)
2tbsp grated Coconut (frozen & thawed)
1tsp minced Ginger
3 Garlic pods (minced)
2tsp Chilli powder
3/4tsp Garam masala powder
4-5 Curry leaves
1tsp Poppy seeds
1tsp Cumin seeds
2 cups Water
- Wash and rinse the cauliflower florets and immerse in hot salt-water for 3-4 mins. (Make sure to chop'em into small bite-size pieces.)
- Grind together the coconut and poppy seeds into a fine paste along with 1tbsp water and keep aside.
- Heat oil in a skillet, add cumin seeds, followed by garlic and ginger.
- Then add onions along with salt and saute until tender.
- Now add green chilli and curry leaves, saute for a couple of mins or until onions are slightly brown.
- Add tomatoes and paprika and cook until completely mashed up.
- Then add cauliflower, mix well and pour the water along with salt.
- When it starts boiling, add the ground coconut mixture and cook for couple of mins.
- Then add chilli powder and garam masala powder and cook with lid closed for 6 mins or until the florets are tender.
- Remove the lid, cook in a medium-low flame until right gravy consistency. Check salt for taste.
- Switch off and garnish with chopped cilantro.
Serve hot over steamed rice or as a a side for chapathi.
You can increase the gravy amount by adding 1/2 cup coconut milk and also grind split roasted chana dal (dalia) along with grated coconut and poppy seeds, accordingly adjust the seasonings.