DESIFOODBYTES: Dum Gobi

In this season, Creamy White Cauliflowers , in all their glory, allure the shoppers to pick them up, being available at unresistable prices. Of course, fresh Peas are also in season, commanding their usual premium rates ! Dum Gobi , is a very tasty side dish prepared combining both these veggies. Try it and I'm sure you will agree with me.
We use a spice called Marati Moggu in the south, and you can spot them in the picture. Generally, I have not come across many recipes , using this particular spice. We usually combine this with cinnamon in most of our masalas.

Ingredients

Cauliflower - 1 large, chopped into bite size florets
Onion - 2 cup , sliced
Peas - 2 cups
Oil - 3 tbsps
Grind :
Red chilly - 14 no.s ( both guntur & byadigi mixed )
Cinnamon - 4" piece
Marati Moggu /capers - 10 no.s
Dhania ( coriander seeds ) - 1 tbsp
Jeera ( cumin seeds ) - 1 tsps
Poppy seeds - 1 tbsp, toasted lightly
Cashew - 1 tbsp
Coconut - 1/2 cup , scraped
Copra - 2 tbsps , scraped
Onions - 1 large , chopped roughly
Salt - to taste

Method

Heat the oil in a big pan, tumble in the onion, peas & cauliflower florets. Stir cook for sometime & add little water if the vegetables are sticking at the bottom of the pan.Cover & cook till the cauliflower stems are just cooked / Al dente & the peas are done.
Grind the masala into a fine paste with water.
Stir fry this masala in some oil till it changes colour & leaves the sides of the pan.
Mix the vegetables & the masala , till both blend, taking care to see that the cauliflower does not get too disintegrated. When done , take off from heat.
Serve with Roti/ parata/ chapathi.

Sending this to Srilekha's EFM series.