Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cauliflower
   2                    potatoes -- boiled & peeled
   1      tablespoon    coriander finely chopped
   1                    green chillies
   1                    onion finely chopped
     1/4  teaspoon      turmeric powder
     1/2  teaspoon      dhania powder
   1      teaspoon      lemon juice
   2      tablespoons   curds
     1/2  teaspoon      cumin seeds
   3      tablespoons   oil or ghee
                        ***BLEND TO A PASTE***
   2      tablespoons   coconut grated
     1/4  cup           coriander chopped
   3                    green chillies
     1/2  teaspoon      ginger grated
   1      teaspoon      garlic grated
   1                    onion
     1/2  teaspoon      wheat flour

Preparation:

Break cauliflower into florettes. Simmer in boiling water for 3-4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot with parathas. Making time: 25 minutes Makes: 3 servings Shelflife: Best fresh.