Cauliflower – 1 medium size – chopped into small florets. Aniseed (Sonf) – ½ tablespoon Cinnamon – 1 inch Cloves – 3 Bay leaf – 1 Oil – 1 tablespoon Finely cut coriander and curry leaves for garnishing Salt Grind coarsely: (1)...
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Cauliflower – 1 medium size – chopped into small florets. Aniseed (Sonf) – ½ tablespoon Cinnamon – 1 inch Cloves – 3 Bay leaf – 1 Oil – 1 tablespoon Finely cut coriander and curry leaves for garnishing Salt Grind coarsely: (1) Small Onions (peeled) – 10 Garlic – 3 to 4 flakes Tomatoes – chopped – 1 cup Dryroast each separately and powder together: Red chillies – 3 – (depending on how spicy you want the gravy) Poppy seeds (ghasa ghasa) – 1 tablespoon Dhania – 2 teaspoon Bengal gram – 1 ½ tablespoon Grind to smooth paste: Grated fresh cononut – 3 table spoon or coconut milk ½ cup can be used. Method: Heat oil in a pressure pan; add aniseed, cinnamon, cloves, bay leaf and the Cauliflower. Fry for a couple of minutes. Now add the ground masala (1) and stir for a minute. Then, add the spice powder and add just enough water to cover the spices. Add salt. When it comes to a boil, close the lid and put the weight on. Pressure cook for 1 whistle. Open the pan after few minutes. Stir in the ground coconut/coconut milk. Garnish with coriander and curry leaves. Serve hot with chapathis.
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