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
Grind coarsely: (1)
Garlic – 3 to 4 flakes
Tomatoes – chopped – 1 cup
Dryroast each separately and powder together: (2)
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: (3)
Grated fresh cononut – 3 table spoon or coconut milk ½ cup can be used.
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 (2) 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 (3).
Garnish with coriander and curry leaves. Serve hot with chapathis.