Cauliflower florets - 1 cup

Cinnamon - 1 small piece

Cloves - 2-3

Bayleaf -2

Chopped big onions( from one big)

Slit green chillies - 2

Ginger garlic paste - 11/2 tbsp

Turmeric powder - 1 tsp

Chilli powder - 2-3 tsp

Salt to taste

Garam masala powder - 11/2 tsp

Coconut milk(thick) - 5 tbsp

Some chopped coriander to garnish

Oil - 2 tbsp

Tomatoe - 1big chopped

Grated coconut - 1/4 cup

Khus-khus /kasakasa - 11/2 tbsp

Aniseed/sombu - 1 tbsp

A small bit of cinnamon and 2-3 cloves

Roased gram dal /pottukadalai - 11/2 tbsp

Cashewnuts - 3-4 tbsp

METHOD:

Remove the florets of cauliflower with hands then boil some water with turmeric.

Put these to a boil for a second and remove the florets from water and keep ready.

Keep every thing ready,even with the grinding part,taking coconut milk.

Keep a kadai with oil add cinnamon,cloves and bayleaves.

Then add onions and green chillies.

Add ginger garlic paste saute till rawness goes off.

Then add tomatoes to become soft.

Add the florets with turmeric,chilli powder,garam masala and salt needed for the gravy.

Saute till masala smell goes off.

Add some water and close with a lid so that cauliflower cook well.

When the veggie is cooked add ground coconut paste and let it cook till rawness of coconut combination goes off.

You adjust the water for the gravy consistency.

Lastly add coconut milk,switch off and add chopped coriander leaves.