A traditional maharashtrian recipe- with a curry base- not a dry dish. Goes pretty well with both rice and chapatis.
1 head cauliflower- chopped into big pieces
3 big potatoes (diced into 1 inch cubes- do not peel)
3 tbsp fresh or dry grated coconut (i used dry)
1/4 tsp chili powder (add more or less according to your spice level)
3/4 tsp garam masala
salt to taste
coriander for garnish
2 tsp oil
4 green chilies-diced
1/2 tsp mustard
1/3 tsp turmeric
a pinch of asafoetida
To be ground into paste
1 inch piece of ginger
4 cloves of garlic
4 green chilies
1. Heat oil, add mustard seeds, and when they pop, add turmeric, asafoetida and the green chilies.
2. Add 1 tsp of the paste, saute for 2-4 minutes, add the cauliflower and the potatoes and saute for 5 minutes.
3. Add 2 cups of water and salt and let cook till the potatoes and cauliflower are almost done.
4. Add chili powder, garam masala, the remaining paste and coconut and let cook till completely done. Add more water as and when needed to keep the consistency of the gravy thin. (like a corn soup)
5. Garnish with coriander and serve with rotis.