Cauliflower Chops

Ingredients:

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)

1tsp Paprika

2tsp Chilli powder

3/4tsp Garam masala powder

4-5 Curry leaves

1tsp Poppy seeds

1tsp Cumin seeds

1tbsp Oil

2 cups Water

Salt

How to:

• 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.

Tip:

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.