Cauliflower Mushroom Pepper Gravy

#CauliflowerMushroomPepperGravy : Taking #cauliflower at least one serving per day will give us all necessary nutrients to the body. It has Vitamin C, B and K and minerals like phosphorous, magnesium, potassium and manganese.

Mushrooms are low calorie cholesterol free food. It contains an anti oxidant called Ergothioneine which boosts our body immune system. Moreover Selenium is found in large quantities in mushrooms which improves bone strength and also beneficial to teeth, hair and nails.
To know more on its medicinal benefits, read on
http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html

We have been using black pepper in our food since time immemorial for its spiciness and curative properties.
Here I used all these three ingredients to make a gravy without frying, adding any oil and cooked quickly to retain its nutrients.
Here comes the method.

Ingredients :
1 cup                                Cauliflower chopped
6 - 7                                 Mushroom, wash, pat dry & keep aside
1 small size                        Carrot, chop into 1/2 pieces [ optional ]
1/4 Tsp                             Salt
small quantity of coriander leaves.

Ingredients for Masala :
1/4 cup                              Coconut scrap
2                                       Green chilly
1 Tsp                                Black Pepper
4 cloves                             Garlic
1 Tsp                                 Cumin
1/2 Tsp                              Fennel
1/4 Tsp                              Coriander seeds [ optional ]
1/2 Tsp                              Khus khus [ poppy seeds ]
3                                        Cashew nuts
1/2 Tsp                              Salt
1 small size                        Onion

Take all these ingredients except onion and grind without adding water.
Then add 1/8 cup of water and grind into a smooth paste.
Now add onion and run for few seconds only.
Transfer into a bowl and keep aside.


To Temper :
1/2 Tsp                                       Cumin
1/2 Tsp                                       Oil

Method :
Take cauliflower and carrot in a pressure cooker.
Add 1/2 cup of water and 1/4 Tsp of salt.
Pressure cook for a whistle and release the steam immediately.
Open the lid.

Now chop mushroom nicely and add into the cooker.
Add the ground masala and 3/4 cup of water.

Turn on the stove and bring it to boil.
When it starts boiling reduce the flame to SIM position.

Let it simmer until the mushrooms become soft and the gravy becomes thick.

Transfer into a serving bowl.
Garnish with coriander leaves.
Temper 1/2 Tsp of cumin and transfer over the prepared gravy.

Tasty spicy cauliflower mushroom pepper gravy is ready.
This is an excellent side dish for poori, chappathy, roti and neerdosai.






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