Karamani Cauliflower Khurma

I always make khurma with mixed vegetables.This time with Karamani(Black eyed Peas) lying untouched after Karadayan Nonbu, I decided to use this along with cauliflower.Soak Karamani for 8-10 hours and pressure cook it with water and salt.Don't drain the water as it can be added to the gravy. More Healthier option would be with Sprouts. You can avoid cashews if you are more calory conscious and substitute it with Couscous(poppy seeds soaked for an hour).

Ingredients

Cauliflower - 1/2 cup
(I microwaved the cauliflower. If you don't have a microwave cook in boiling water)
Karamani-Black eyed peas-1 small cup
(soak overnight and pressure cook until it's soft)
Onion- 1 big- Cut lengthwise
Tomato-1 -chopped finely
Green chilly-1 slit into two
Salt as per taste

For seasoning

Mustard-1 teaspoon
Star anise-1
Cinnamon-2
Kalpasi(Pathar ke phool in Hindi.I don't think there is a english name for this)
If you don't have one of these, season it with whatever dry masalas you have.






Grind together

Make a smooth paste of-
Coconut-1 small cup-grated
Cashew-6-8 soaked for an hour(or microwave this for a minute)
Ginger-1 inch piece
Garlic-4-6 cloves
Green chillies-2
Curry leaves- one handful

Procedure
Prepare a smooth paste of the above said ingredients. Add one cup of water and keep the paste ready.

In a kadai heat  1 Tablespoon of cooking oil and season it with seasoning ingredients.

Add the onions and slit green chilly. Cook until they are golden in colour. Adding a little salt which helps in uniform and fast cooking.

 

 Add the tomatoes once the onions are cooked.Simmer and cook until the tomatoes ooze out the juice.

  

You can see that tomatoes are mashed. At this stage we are going to add the cauliflower, karamani and the masala paste.

  

Add  everything else with required salt. Add one more cup of water, mix well and simmer and cook for 10 minutes.

 

 Since we have used cashew and coconut gravy is going to really thick.So you can decide how thick the gravy should be at this stage and then water accordingly.

 

  

 Garnish it with coriander.Serve it with roti or hot rice/ Vegetable Briyani