Cauliflower in an ‘Applied’ Coconut-Tomato Curry

This is one of my favorite curries, as it is made with cauliflower in one of the traditional Maharashtrian ways. It has a nice flavor of cauliflower blended in coconut and has a mild sourness provided by the tomatoes.

In most of the curries in which masala is ground, it is first fried and sauted in oil to remove the rawness and then the veggies are added.This method is suitable for onion based gravies as the onion has a strong, raw smell.

There are gravies which use ingredients which have a mild flavor and when they get overcooked they lose their intensity. For such ingredients the masala is ‘applied’ to the cooked veggies . This particular curry asks for this method and the resultant curry has all the freshness and intensity of the ingredients added.

Ingredients
I cauliflower cut into flowerets
2 potatoes cubed
1/2 –3/4 coconut grated (depends on the size)
2 tomatoes chopped
5-6 garlic pods
3 green chilies
3-4 tsp chopped coriander
1/2 tsp cumin seeds
3 tsp coriander pwd
1 tsp goda masala
1 tsp turmeric pwd
1 1/2 tsp red chili pwd
1/4 tsp asafetida
1/2 tsp mustard seeds
salt to taste
oil to cook

Method

Grind together the coconut, garlic, tomatoes, coriander and cumin to form the ‘masala’ for the curry.

Heat oil ,add the mustard, once it splutters add the asafetida and turmeric. Immediately put in the cauliflower and potatoes and mix in properly. Cover and cook till half done.

Put red chili, coriander, salt  and mix properly. Now apply the ground masala and mix properly. Adjust the consistency by adding water and bring the curry to a boil. Add goda masala, mix and cook covered on low flame till done.

Serve hot with poori/ rice/ roti.