Borlotti beans --- 1 cup(I used fresh beans, can use dry beans also)
Cauliflower -- 1 medium
Onion -- 1 big
Tomato -- 2 big
Garlic -- 5 cloves
Ginger -- 2 inches piece
Oil -- 2 tab sp
Cloves -- 4
Cardamom -- 3
Cinnamon -- 1 inch piece broken in to 2 pieces
Salt --- 1 &1/2 tea sp or according to your taste
Turmeric powder -- 1/2 tea sp
Red chilli powder --- 1 tea sp
FOR PASTE --Grated fresh coconut --- 2 tab sp
Fennel seeds -- 1 tea sp
Poppy seeds or melon seeds -- 1 tab sp
1.Cut onion and tomato in to cubes,peal and cut ginger and garlic in to small peaces.
2. Grind onion,ginger and garlic in to a coares paste.
3. Grind coconut,fennel seeds, poppy or melon seeds,and tomato in to a fine paste.
4.Cut cailiflower in to small florets.
5. If you are using dry beans then soak them in water for over night and cook till they become soft. Or cook in a pressure cooker for 2 whistles,No need to cook the fresh beans before you add to the curry.
6.Heat oil in a pan add cloves,cardamom,cinnamon fry for a while then add onion,ginger,garlic paste,fry till the paste turn in to pink in color and leaves the oil from sides.
7.Then add coconut,tomato,poppy seeds,fennel seed paste and beans fry for 2 minutes add a 1/2 cup water cook till the masala leaves the raw flavour and give a nice aroma.
8.Now add salt,red chilli powder,turmeric powder and pour 1 more cup water cover and cook in alow flame till beans become soft it will take 15 to 20 minutes.
9.Add cauliflower pieces mix well, if required add 1/2 cup more water cover and cook in a low flame till cauliflower pieces become tender.
10.Remove from heat and serve hot with roti or rice.