Name: Phoolgori Rassa (Cauliflower in Coconut And Pepper Sauce)
Ingredients: 2 tb Sunflower oil; 10 Black peppercorns; 1 2 cm stick cinnamon; 6 Cloves; 2 ts Coriander seeds; 1 lg Onion; sliced finely; 220 g Coconut; grated if fresh, or; ; desiccated; 4 tb Sunflower oil; 2 ts Cumin seeds; 600 g Cauliflower; cut into small; ; florets; 150 g Peas; shelled; 4 tb Unsalted cashew nuts; 150 g Tomatoes; chopped; 1 ts Chilli powder; 1 ts Turmeric powder; Salt

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food6	4	servings

INGREDIENTS

2	tb	Sunflower oil
10		Black peppercorns
1		2 cm stick cinnamon
6		Cloves
2	ts	Coriander seeds
1	lg	Onion; sliced finely
220	g	Coconut; grated if fresh, or
		; desiccated
4	tb	Sunflower oil
2	ts	Cumin seeds
600	g	Cauliflower; cut into small
		; florets
150	g	Peas; shelled
4	tb	Unsalted cashew nuts
150	g	Tomatoes; chopped
1	ts	Chilli powder
1	ts	Turmeric powder
		Salt

INSTRUCTIONS

MASALA SAUCE
First cook the masala. Heat the oil in a kadai or wok. Add the whole
spices. Fry for a minute. Then drop in the onion and stir-fry until golden
and add the coconut and stir-fry until brown. Remove from the heat and cool
the mixture.
Add a little water and grind to a coarse paste in a blender. In a separate
kadai or wok heat the oil and add the cumin seeds. When they change colour,
add the cauliflower, peas and cashew nuts. Mix well.
Add the tomatoes, powder spices and salt. Mix. Add a little water, cover
and cook until the cauliflower is nearly done.
Gently stir in the ground masala, season with salt and simmer for 3
minutes.
Serve with rotis and sweet chutney.
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