Califlower Potato Kuruma

Ingredients:

1. Cauliflower - 1 cup
2. Medium size Potato - 1
3. Channa Dal - 3 ts
4. Tomato - 1
5. Big Onion - 1
6. Coconut grated - 2 ts
7. Red Chilli Powder - 1 1/2 ts
8. Coriander Powder - 1 ts
9. Turmeric Powder - 1/4 ts
10. Curry leaves
11. Coriander leaves
12. Ginger - small piece
13. Garlic  - 4 pods

Method:

• Add two cups of water in a pan and channa dal into it. Half cook the dhal.
• Now add cauliflower, potato, chilli powder, coriander powder, turmeric powder, salt.
• Grind the coconut with fenugreek seeds and add it into the vegetables. Let it cook for 5 minutes.
• In between, on a separate pan, add 2 ts of oil. Season with little bit fenugreek seeds, crushed ginger garlic sauté it for a second. Add curry leaves, onion and sauté it for a minute. Once onion become transparent, add tomato and sauté it for a minute until it become soft.
• Add the above mixture into the vegetables. Let it cook for 10 more minutes.
• Finally garnish with coriander leaves.

Tips to this recipe:

• Always use crushed ginger and garlic instead of making it to a fine paste.
• This recipe goes very well with Chapatti.
• If vegetables don’t cook well, the gravy will be watery.