500 gm cauliflower, cut into pieces
500 gm button mushrooms (halved)
500 gm onions, sliced
250 gm tomato, chopped
1 cup grated coconut (ground to a smooth paste)
4 tbsp vegetable oil
1 tsp mustard seeds
1 tsp fennel (saunf)
10 flakes garlic (crushed)
2 tsp ginger, chopped
2 tsp Kashmiri chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp white pepper powder
1 tsp garam masala powder
salt to taste
Heat oil in a frying pan and add mustard and fennel seeds.
When they begin to pop add garlic and ginger and fry till fragrant.
Add onion and fry till golden brown. Add tomato and all the powders and fry till tomato is pulpy and oil separates.
Add cauliflower, mushroom, salt and a water and simmer till the vegetables are tender crisp.
Finally add the coconut paste and simmer till the gravy is thick.
Serve hot with chapathi or steamed rice.