Cauliflower Bhaji/ Rassaa with coconut 1

Ingredients:

Cauliflower - cut into 1" pieces (try to keep flowers intact) - about 2 cups
Potatoes - 1 medium - peal and cut into cubes - about 1/2 cup
Tomatoes - 2 small or 1 medium - cut into 1" pieces
Curry leaves - 1 branch or 10-12 leaves
Brown Sugar or Gud - 1/2 tsp
Chili powder - 1 tsp or to taste.
Salt to taste.

Masala ( Ground Spices):

Fresh coconut - grated - 1/4 cup
Fresh ginger root - peal and grate - about 1 Tb
Coriander powder - 2 Tb
Add 1/2 cup water to grind it into fine paste.

Recipe:

Prepare oil tempering (see recipe).

Add curry leaves. 

Add potatoes.  Saute it for 3-4 minutes and then add cauliflower. Stir well.

Add tomatoes.  Stir well.

Add 1 cup water and cover the pot with a lid.

Let the veggies cook for about 5 minutes or until desired tenderness.

Add ground masala, salt and chili powder.

Cook it for 2-3 minutes without the lid.

Notes: 

1)If you are going to serve it with rice, add more water to have more gravy (called as Rassaa)
2) If serving with chapatis, add less water and let most of the water evaporate while cooking. When you use fingers to eat chapati, you should be able to pick up veggies with a bite size piece of chapati. 

3) When you are making gravy using fresh or dry coconut or peanuts, add the masala at the end of 
recipe.  Stir well so they won't stick to the bottom of the pan and burn. Remember,  masala should get cooked too but don't stir it so much that veggies will get mushy. 

4) I don't eat curry leaves as they are tough.  
5) Glossary of Vegetables - Indian Names
http://www.syvum.com/recipes/indian/glossv1.html