Ingredients:
4 cups chopped mushroom
4 cups chopped cauliflower
Spices for sauteing:
2 tablespoon coriander seeds
2 tablespoon cashew nuts
3 red chilies or to taste
7 whole cloves
2" cinnamon stick
2 tablespoon grated coconut
1 tablespoon oil
Saute the above ingredients in oil. Until they are brown a wonderful aroma is given out.
Grind the sauteed ingredients with:
1 cup chopped onion
1 cup chopped tomato
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
and a little water
Seasoning
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 tablespoon oil
1/2 teaspoon salt or to taste
To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and fennel seeds. When the mustard seeds pop add the chopped mushroom and cauliflower mix, cover and cook for 5 minutes. After five minutes remove the cover, add the salt mix and cook for 2 minutes. After 2 minutes add the ground spices cover and cook for 5 to 7 minutes or until the vegetables are cooked.
Serves 4. Serve with chapati, naan or pulao
