1 tablespoons besan
400 ml coconut milk
1 inch ginger, grated
1 teaspoon coriander powder
Red chilli powder, to taste
Salt, to taste
3 tablespoons oil
½ teaspoon cumin seeds
2 sprigs curry leaves
3 cloves
1 inch cinnamon stick
1 capsicum, deseeded & cubed
1 cauliflower, cut into florets


Preparation:

Whisk together, besan, coconut milk, ginger, coriander powder, red chilli powder and salt.
Add 2 cups of water, whisk again and keep aside.

Heat oil in a pan, add cumin, curry leaves, cloves, cinnamon, capsicum and cauliflower. Sprinkle some salt and water. Cover the pan.

Roast lightly until cauliflower is tender & cooked.

Add coconut milk mixture and stir well.
Keep stirring on medium heat until it thickens.
Check the seasoning.

Serve with brown rice.