1/2 Cup Carrot (Chopped)
1 Cup Cauliflower (Chopped)
1 Big Onion (Chopped into big peaces)
1 Small Tomato (Chopped into big peaces)
4 Garlic cloves
1/2" Ginger ( here we are using less quantity of ginger then garlic)
4 Green Chillies
1 Sp Cumin
1/2 Tsp Mustard seeds
2 Sp Chopped Coriander Leaves
1 Sp Coriander powder
1/4 Cup Milk
very little Tamarind
1.5 Tbs Olive Oil.
For curry past : Add 1/2 tbsp oil to a pan. Once heat oil, fry the chopped onions, cumin, garlic, ginger, green chillies for a minute then add chopped tomato, fry until soft. Switch off the stove add coriander powder and tamarind, mix it well and grind to a smooth paste.
In a kadai, heat the oil. Season with mustard seeds and curry leaves.Then add the chopped carrot and cauliflower fry for a while. Add salt, curry past and chopped coriander leaves and mix well. Saute for about 5 minutes stirring in between until the raw smell goes. Pour one cup of water, cover with lid and cook until almost done.
At this stage add the milk and cook without lid.