Cauliflower and Potato Curry (Tonak)

Cauliflower and potato cooked in a spicy coconut and onion based gravy.

Serves: 3

Ingredients:

1. Cauliflower florets - 20 to 25 medium
2. Potato (peeled and cubed) - 1 medium
3. Onion (sliced) - 3 medium
4. Tomato (diced) - 1 medium
5. Scrapped coconut - 4 to 5 tbsp
6. Ginger - 1 thin slice
7. Coriander seeds - 1/2 tsp
8. Kashmiri mirchi - 1
9. Black pepper - 5 to 7
10. Cloves - 3
11. Cinnamon - 1/4" piece
12. Star anise - 2 petals (seeds removed)
13. Green cardamom seeds - 3 to 4
14. Red chilly powder - 1/3 tsp / as per your requirement
15. Turmeric powder - a dash
16. Tamarind - marble sized ball
17. Coconut oil - 1.5 tbsp
18. Sugar - 1/3 tsp 
19. Salt to taste

Procedure:

• Heat coconut oil in a kadai and fry ingredients numbering 9 to 13, take them out.
• Fry ginger, kashmiri mirchi and corriander seeds separately in the same oil. 
• In the same oil, fry 1 sliced onion till golden brown.
• Add scrapped coconut and fry till coconut turns golden brown.
• Grind all the fried ingredients with turmeric powder, chilly powder and tamarind to a fine paste by adding sufficient water . Keep it aside.
• In a pan take cauliflower, potato and remaining onion. Add sufficient water, salt and a tsp of ground paste.
• Cook it covered or uncovered.
• When vegetables are half cooked add tomatoes.
• When vegetables are cooked properly, add ground paste, sugar and little more salt. Add water if necessary. Take care that vegetables don't get overcooked.
• Stir well and simmer for 2 min.
• Garnish with corriander leaves.
• Serve hot with puri/ pav/ sliced bread/ chapati.

Tip:

• This particular preparation tastes best when sugar is added, otherwise sugar is not added to tonak prepared with onion.