|Cauliflower head||1 Small|
|Vegetable oil||2 Tablespoon|
|Onion||2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dried apricots||2 (Chopped Finely)|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Lime juice||1 Tablespoon|
|Cooked rice||3 1⁄2 Cup (56 tbs)|
|Parsley sprigs||1 Cup (16 tbs), chopped|
|Curry powder||3 Tablespoon|
1.Rinse vegetables under cold running water.
2.Peel the carrots and make 1 inch pieces of it.
3.Pare the celery using vegetable peeler and cut pieces of size equal to carrot.
4.Remove the ends of zucchini and cut them in length.
5.Make bit size pieces of cauliflower.
6.Take 1 quart of water, add 1 tablespoon salt to it and boil.
7.Put the carrots in boiling water and cook for 4-5 minutes.
8.Once done, strain.
9.Cook celery in water for 3-4 minutes and drain.
10.Cook cauliflower in boiling water for 4-5 minutes and once done, drain.
11.Put the vegetables in a pan with lid and refrigerate.
12.Meanwhile, take a heavy saucepan, put onions in it and cook for few minutes by stirring.
13.Add curry powder and flour to it and cook for 2 minutes.
14.Put garlic and apricots in the pan.
15.Turn the flame off and add stock to the pan.
16.Put the pan on low flame and cook by stirring.
17.Add raisins to the mixture and refrigerate after covering.
18.Heat the curry sauce and put zucchini to it.
19.Let the vegetable cook for 3-4 minutes.
20.Put the other vegetables and cook for 6-7 minutes.
21.Put lime juice before serving.
22.Serve the curried vegetables garnished with chopped parsley. along with rice