Ingredients:

• 1 – Cauliflower
• 2 cups – shelled peas
• Salt as required
• 2.5 tbsp – oil
• 1/2 cup – Tomato ketchup
• 2 inch – Cinnamon -1 inch piece
• 4 – Cloves
• 1/2 tsp – aniseed
• To grind:
• 1 big – Onion
• 10 flakes – Garlic
• 1 tsp – Cumin seeds
• 1.5 tsp – Coriander seeds
• 10 – Cashewnuts
• 1, 5 tsp – chilli powder
• 2 – Green chillies
• 1/2 tsp – Turmeric powder.

Method:

  1. Cut cauliflower into big pieces and boil with peas.
  2. Grind masala and keep aside.
  3. Heat oil, season with cinnamon, clove and aniseed and add ground masala. Fry in medium flame, till oil separates.
  4. Mix boiled vegetables, salt and enough water. Cook till the gravy thickens.
  5. Sprinkle tomato ketchup and mix well.
  6. Remove from fire after one or two minutes.
  7. Garnish with coriander or curry leaves.
  8. Recipe courtesy: 4th sense cooking