Ingredients:

Cauliflower big- 1

Onions- 2

Tomatoes- 5

Potatoes- 2

Cashew nuts- 10 or 12

Salt- to taste

Cardamoms- 3

Cinnamon- 1 inch piece

Grind together:

Poppy seeds- 2 tsps

Garlic- 4 flakes

Turmeric powder- ¼ tsp

Ginger- 1 inch piece

Chilli powder- 2 tsps

Coconut scraped- ¼ cup

Preparation Method:

1. Cut onions and potatoes into long thin pieces.

2. Fry in a little oil separately till brown and keep aside.

3. Fry cashew nuts in ghee

4. Cut cauliflower into small flowerettes

5. Soak in salted water for 10 minutes

6. Wash well and boil in salted water for 2 minutes.

7. Fry cardamom and cinnamon in oil and add ground masala

8. Fry well and then add cut tomatoes.

9. Continue frying with cauliflower pieces.

10. Pour enough water and cook till gravy becomes thick.

11. Pour fried potatoes, onions and cashew just before removing from fire.

12. Garnish with coriander leaves.

Note:

To grind poppy seeds in a mixture soak it in very hot water for 15 minutes. Drain water and grind along with other ingredients.

Ingredients:

Potatoes- ½ kg

Onions- ¼ kg

Soaked white channa- 1 cup

Salt- to taste

Ghee or oil- 1 tbl.sp.

Tomatoes- 2

Lemon- 1

Grind together:

Green chilles- 10

Garlic- 7 flakes

Curry leaves- little

Coriander leaves- 1 small bunch

Preparation Method:

1. Boil potatoes in pressure cooker, peel and mash.

2. Cook soaked channa and keep aside.

3. Season in oil mustard seeds, Bengal gram and then  add cut onions.

4. Fry till done and add ground masala paste.

5. Fry well till it smells good.

6. Add tomatoes and sauté for some more time.

7. Mix boiled potatoes, channa, salt and enough becomes.

8. Cover and cook in low flame till the masala becomes thick.

9. Serve with cut lime, coriander and finely cut onions.

Variation:

Little grated fresh coconut can also be added along with other ingredients while grinding.