This curry is slightly watery and have very traditional spices like tomato, dry coconut and garlic. I have used garam masala to make it more spicy, you could use goda masala. Freshly prepared masala will give nice aroma to this spicy curry. It is always served got with roti or rice.
2 big potatoes, (cut into big chunks, put in the water to avoid oxidation)
10-12 medium Cauliflower florets
1 onion, finely chopped
1/2 cup grated dry coconut, roasted
4 to 5 Garlic cloves, chopped
1 tsp. Oil
1 Tomato, pureed
4 cups water
2 tbsp Oil
2-3 curry leaves
1/4 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1/8 tsp. Asafetida
1/4 tsp. Turmeric powder
1 tsp. red chili powder
2 tbsp garam masala
Cilantro for garnishing
1.Cut potato in chunks , not too small or not too big, medium only. Keep those chunks in water to avoid oxidation or they will turn brownish.
2.Heat kadhai or pan, 1 tbsp add oil, garlic and onion. Saute onion till it become translucent.
3.Put roasted dry coconut and sauté for 3 minutes on medium flame. It should not burn.Let mixture cool down. Add 1/2 cup water and grind to a fine paste.
4.Heat the same pan and put remaining 1 tbsp oil and add mustard seeds, curry leaves, cumin seeds, asafetida/hing, turmeric powder, red chili powder and garam masala.(If you want to go for more spicy or less spicy , adjust measurements as per your taste)
5.Add onion paste and sauté for few seconds and then add tomato puree. Let it cook for 2-3 minutes , till it cooks well and leaves oil on sides of kadhai.
6.Add potato, drained from water,(don’t use that water) and cook in this mixture with 1 cup water for 5-7 minutes. Cover the pan with lid.
7.As potato will take little more time to cook, add cauliflower florets once potato half cooked. Add salt and water as per curry consistency and let it cook on medium flame till all vegetables get nicely cooked.
8.Garnish with coriander leaves and serve hot with roti or Rice.