Ingredients
- 1 tablespoons besan
- 400 ml coconut milk
- 1 inch ginger, grated
- 1 teaspoon coriander powder
- Red chilli powder, to taste
- Salt to taste
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- 2 sprigs curry leaves
- 3 cloves
- 1 inch cinnamon stick
- 1 capsicum, deseeded & cubed
- 1 cauliflower, cut into florets
Preparation
- Whisk together, besan, coconut milk, ginger, coriander powder, red chilli powder and salt.
- Add 2 cups of water, whisk again and keep aside.
- Heat oil in a pan, add cumin, curry leaves, cloves, cinnamon, capsicum and cauliflower. Sprinkle some salt and water. Cover the pan.
- Roast lightly until cauliflower is tender & cooked.
- Add coconut milk mixture and stir well.
- Keep stirring on medium heat until it thickens.
-
Check the seasoning.
Serve with brown rice.