|1 cup||Cauliflower (cut into florets )|
|¼ cup||Green peas|
|1 no||Onion (finely chopped)|
|1 no||Green chilli|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|1 no||Cinnamon stick|
|½ tsp||Red chilli powder|
|3 tsp||Coriander /dhania powder|
|¼ tsp||Turmeric powder|
|¼ tsp||Black pepper powder|
|1 tsp||Salt (or to taste)|
|3 stks||Coriander leaves|
|5 nos||Curry leaves|
|3 nos||Onion (cut into big dices)|
|5 nos||Tomato (diced)|
|½ tsp||Ginger (chopped)|
|½ cup||Fresh grated coconut|
|¼ cup||Water (approx)|
1.Cut cauliflower into small florets, wash the florets along with fresh green peas. Cook them in salted water for 8 to 10 minutes, strain and keep aside.
2.Grind all ingredients from table-2 (onion, tomato, ginger and garlic ) to make a thick paste.
3. Grind the ingredients from table-3 (fresh grated coconut and water) to make a thick paste.
4. Heat oil in a pan and toast cumin seeds, fennel seeds, cloves and cinnamon. Fry the onions and green chilli from table-1 until golden. Add the thick onion tomato puree along with turmeric powder, red chilli powder, coriander powder, black pepper powder and salt. Cook this gravy until the raw smell goes away. (about 15 minutes over medium flame) Then add the coconut paste to this and simmer for another couple of minutes.
5. Now add the cooked cauliflower florets and green peas to the gravy and garnish with coriander and curry leaves.
Frozen sweet green peas need not be cooked separately, add them directly to the gravy. Only fresh ones from pea-pods needs to be cooked.
Coconut paste is only optional, avoid if you wish.