1 medium-size cauliflower
4 small red potatoes
2 medium onions
1 tin tomato puree
1 tsp tamarind extract
8 Curry leaves
4 tbsp dried unsweetened coconut
1" cinnamon stick
4 black peppercorns
2-4 dried red chillies
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 tbsp oil
1 tsp ghee
Salt to taste
Method:
- Wash, clean, and divide the cauliflower into florets. Quarter the potatoes, and slice the onions.
- In a saucepan, roast the cinnamon, peppercorns, red chillies, and cumin. Set aside to cool.
- Pour the oil in the pan, heat, then add the onions and dried coconut and fry till brownish in colour.
- Meanwhile, dry grind the cooled spices to a powder. To this powder, add the fried onions and coconut. Grind further till well blended.
- Heat the ghee in the saucepan. Add the mustard seeds and curry leaves.
- Once the mustard seeds begin to pop add the freshly prepared spice paste and fry till the ghee begins to separate.
- Now add the potatoes, cauliflower florets, salt, and just enough water to make up a curry. Cook till the vegetable is tender. Add the tomato puree and tamarind extract and cook for another 5 minutes.
- Serve hot with Basmati rice.
