Vatana Batata Cauliflower Sukke

" frameborder="0" allowfullscreen>

Ingredients 

• 1/2 cup green peas, blanched
• 2 medium potatoes, boiled, peeled and cut into cubes
• 7-8 medium cauliflower florets, blanched
• 2 tablespoons oil
• 3 teaspoons split skinless black gram (dhuli urad dal)
• 2 teaspoons coriander seeds
• 1/4 teaspoon fenugreek seeds (methi dana)
• 2 cloves
• 3-4 dreid red chillies, seeded
• 1/2 cup scraped fresh coconut
• 1/2 teaspoon tamarind pulp
• 1/2 teaspoon mustard seeds
• 10-12 curry leaves
• A pinch asafoetida
• 1 medium onion, finely chopped
• 1/4 teaspoon turmeric powder
• Salt to taste

Method

1. Heat two teaspoons oil in a small non stick pan, add black gram and saute till light golden. Add coriander seeds, fenugreek seeds, cloves and red chillies and saute till fragrant.
2. Grind with coconut, tamarind pulp and enough water to a slightly coarse paste.
3. Heat remaining oil in a non stick pan, add mustard seeds and let them splutter. Add curry leaves and asafoetida and saute for one minute. Add onion and saute till golden.
4. Add cauliflower, green peas and potatoes and mix well. Add turmeric powder, ground paste, salt and half cup water and mix well. Mix and cook on low heat for two to three minutes. Serve hot.