Cauliflower curry

Ingredients
Cauliflower- 3 cups
Onion- 1 large diced
Tomato paste - 1 tbsp
Butter beans- 1 cup
Garlic- 2 clove crushed
Turmeric powder- 1/4 tsp
Chili powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Salt- as needed

For tempering
Oil- 2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1 tsp
Curry leaves- few

Method

1. In a pan heat oil and splutter the tempering ingredients. Add onion and garlic and fry till soft.
2. Add tomato paste and turmeric powder and saute for few minutes.
3. Add cauliflower, salt and all the powders. Mix well.
4. Sprinkle 2 tbsp of water and cover the pan with a lid. Cook for 10 minutes.
5. When  the cauliflowers are soft, add butter beans and cook for 5 more minutes.
6. Remove from heat and serve with rotis.

Cauliflower Butter beans Fry

Ingredients
Cauliflower- 2 cups
Butter beans- 1 cup
Onion- 1
Ginger garlic paste- 1 tsp
Tomato- 1/2
Chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2 tsp
Salt- as per taste

For tempering
Oil- 2tbsp
Mustard- 1/4 tsp
Cumin seeds- 1/2 tsp
Curry leaves- few

Method

1. In a pan, heat oil and splutter the tempering ingredients.
2. Add onion, turmeric powder and ginger garlic paste.Saute for 2 minutes.
3. Add cauliflower, tomatoes and beans and fry till the vegetables become soft.
4. Sprinkle the powders and close the pan with a lid.
5. No need to add water, the vegetable will cook in the steam.
6. When the vegetable is cooked, remove from heat.

Serve hot.

Potato- Cauliflower fry

Ingredients
Potato- 2 boiled, peeled and diced
Cauliflower- 2 cups diced
Onion- 1 diced
Tomato paste- 2tbsp
Ginger garlic paste- 1tsp
Turmeric powder- 1/4tsp
Chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2tsp

For tempering
Oil- 2tbsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Curry leaves- few

Method

1. In a pan, heat oil and do the tempering. Add onion and saute till soft. 
2. Add ginger- garlic paste and turmeric powder. Saute well.
3. Add the diced cauliflower and tomato paste.Sprinkle with salt and other powders.Add 1/2 cup of water and mix well. Cover the pan with a lid and cook for 15 minutes.
4. When the cauliflower is soft, add the cooked potatoes and mix well. Cover and cook for another 10 minutes.
5. Remove from heat and serve warm with rotis.

Cauliflower Peas Curry

Ingredients
Cauliflower- 3 cups
Green peas- 1/2 cup
Onion- 1
Tomato- 1/2(optional)
Sambar powder- 1tbsp
Salt- as per taste

For tempering
Oil- 2tbsp
Mustard- 1/4 tsp
Fennel seeds- 1/2 tsp
Curry leaves- few

Method

1. In a pan, heat oil and splutter the tempering ingredients.
2. Add onion and tomatoes and saute till soft.
3. Add the cauliflower and peas and fry till the vegetables become soft.
4. Sprinkle the powders and close the pan with a lid.
5. No need to add water, the vegetable will cook in the steam.
6. When the vegetable is cooked, remove from heat.

Serve hot.

Cauliflower- Lima beans gravy

Ingredients
Cauliflower- 1 cup
Lima beans- 2 cups
Onion- 1 
Tomato- 1
Turmeric powder- 1/4 tsp
Garam masala- 1tsp
Ginger garlic paste- 1/2tsp
Green chillies- 4
Coconut milk- 1/2 cup ( if using light coconut milk, use 1 cup)
Water- as needed
Coriander leaves- to garnish

For tempering
Cinnamon- 1"
Cloves- 2
Curry leaves- few

Method

1. In a pan,heat oil and saute the cinnamon and cloves. Add curry leaves.
2. Add onion, g.chilli and tomato. Saute until soft.
3. Add g.g paste and turmeric powder. Fry until the mixture is well blended.
4. Add the cauliflower and lima beans. Fry for few more minutes.
5. Pour the coconut milk. Add water after adding the coconut milk, so the water can be adjusted according to the desired consistency.
6. Boil till the vegetables are cooked.
7. Add the garam masala and remove from heat.
8. Garnish with coriander leaves.

This gravy  goes well with rice than chapatis.