Nariyal Ima Dudh Ma Randhelu Cauliflower
|Coconuts||2 Large, milk removed|
|Kashmiri red chilies||5 Large, with stems intact|
|Cinnamon||2 , 1 inch|
|Cardamoms||2 , coarsely beaten with a ladle|
|Tomatoes||4 , skinned and deseeded|
|Oil||1 Cup (16 tbs)|
1. Wash the cauliflower sprigs well and check that no worms adhere to it. Place the finely chopped onions in a pan and add 1/2 cup oil and fry till golden brown.
2. Add the garlic cloves coarsely crushed, the spices and whole chillies and lower flame. Then toss in the cauliflower sprigs, tomatoes and the celery cut into 1" pieces. Cover and allow to simmer over a low flame with 1 cup water. When the water has dried up add the salt, pepper and coconut juice and keep cooking over a low flame till the juice has all been absorbed.