This curry can be made only with Cauliflower or the combination of broccoli and cauliflower. Either way, it tastes good. Perfect quick fix when you run out of tomatoes in hand and looking for some dish for roti or rice.
Cauliflower and broccoli florets - 11/2cups
Pepper powder- 1/2teaspoon
Fennel seed powder - 1/2 teaspoon
Onion (chopped) -3 tablespoons
Desiccated coconut - 11/2 tablespoons
Green chilly -1
Few curry leaves
Mustard seeds - 1/2teaspoon
Channa dal & Urad dal - 1/2teaspoon each
Sugar - 1/2teaspoon (optional)
Small piece of ginger
2-3 cloves of garlic
Soak the almonds in warm water for about an hour. Then peel the skin, and grind it as a fine paste with ginger and garlic. Keep it aside.
Make the pepper powder and fennel seeds powder and keep it ready.
Heat oil in a pan, add the mustard seeds. Let them pop up, add the channa dal and urad dal and fry until they turn golden in color. Add the chopped onion, slit green chilly and curry leaves.
Add the veggies with pepper powder and fennel powder, salt.
Add the sugar (optional) and coconut, give it a quick stir and put off the flame.
Delicious cauliflower and broccoli curry is ready. The veggie should be crunchy, so keep the flame in high and keep an eye.