Parsi Cauliflower Recipe

• 1 kg Cauliflower Sprigs (cut into pieces and wash)
• 1 cup Coconut Juice
• 250 gm Onions (chopped)
• 5 large, whole Kashmiri Chilies
• 1 clove Garlic (peeled and crushed)
• 1Bay Leaf
• 1 piece of Cinnamon (Dalchini)
• 4-5 Cardamoms (coarsely beaten with a ladle)
• 4 piece Celery (chopped)
• 250 gm Tomatoes (skinned and deseeded)
• Oil for cooking
• Salt to taste

• Heat oil in a pan and fry onions until golden brown.
• Add the crushed garlic, other spices and Kashmiri chilies and mix.
• Toss in the cauliflower sprigs, tomatoes and the celery. Cover to cook on low heat adding a cup of water.
• Sprinkle the salt, pepper and coconut juice and recover.
• Remove from the heat if no liquid is left in the pan and cauliflower is tender enough to eat.