Cauliflower peas kurma is a simple dish which makes a good combo for chappathi, white rice, idly etc.

Ingredients:

• 2 cups – Cauliflower florets (completely washed)
• 1/4 cup – Green peas (fresh)
• 1 no – Onion (chopped finely)
• 1 no – Tomato (chopped finely)
• 1 tsp – Ginger garlic paste
• 1/4 tsp – Turmeric powder
• 1 tbsp – Coriander leaves for garnishing
• Salt as needed

For grinding:

• 1 tsp – Oil
• 3 tbsp – Coconut grated
• 2 or 3 nos – Dry red chilli
• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 3/4 tsp – Fennel seeds
• 2 nos – Cashew nuts
• 1 no – Cardamom
• 2 pieces – Cinnamon stick
• 2 nos – Cloves
• 1/4 tsp – Poppy seeds

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram
• 4 or 5 nos – Curry leaves
• 1 pinch – Asafoetida

Preparation method:

1. Heat oil in a pan, roast all the items given in the list “for grinding” and grind them to a smooth paste. Set aside.
2. Heat oil in a pan, season with items given for seasoning. Add onion, ginger garlic paste along with little salt, saute until translucent.
3. Add tomatoes, saute until mushy and then add turmeric powder. Now add cauliflower and green peas, cover and cook until 1/2 done.
4. Finally add ground coconut paste and enough water, cover and cook until everything is well cooked. Garnish with coriander leaves and serve hot with chappathi, white rice.

Notes:

• Cauliflower can be replaced with any other vegetables of your choice. My favorites are potato, carrots, green beans or a combination of all these vegetables.