Ingredients: Cauliflower (gobi) - roughly chopped into smaller pieces, Tomato - finely chopped, to 20 Shallots - finely chopped, to 4 Green Chillies - cut lengthwise, cloves Garlic - grated, inch Ginger - grated, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), - to taste, teaspoons Fresh coconut - finely chopped, teaspoon Fennel seeds (Saunf), teaspoon Cashew nuts - approximately 6-8, teaspoon Poppy seeds, teaspoon Coriander (Dhania) Seeds, teaspoon Roasted Gram Dal (Pottukadalai), Dry Red Chillies, tablespoon Coconut Oil, Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, Star anise, Bay leaf (tej patta), sprig Curry leaves, Vegetarian diet
Instructions: To begin making the Cauliflower Kurma recipe, soak the ingredients given under 'masala paste' in 1/4 cup of warm water for 20 minutes and then grind them to a fine paste using little water in a grinder.Bring 3 cups of water to a boil. Add the chopped cauliflower and cook them for 5 minutes and switch off the stove.Drain the water and set aside the cauliflower.Heat a wide pan or wok over low flame with coconut oil. Add all the ingredients mentioned under ‘for tempering’.Now add the grated ginger, garlic, chopped shallots, tomatoes and a pinch of salt.Keep stirring till the onions turn transparent and the tomatoes mushy.Add turmeric powder, cumin powder and mix well. Add 1/2 cup of water and let it simmer for 3-4 minutes.Now, add the boiled cauliflower and allow it to simmer for 5 minutes.When the cauliflower is completely soft boiled, add the ground masala paste and salt.Mix well and cook over low flame for another 5 minutes only.Switch off and garnish. Cauliflower Kurma is a tasty, healthy and popular side dish served along with appam, idiyappam, phulka or malabar paratha.