Cauliflower Mushroom Curry
This is supposed to be a dry curry that can be used as a sandwich or pizza topping. You can also use it as a stuffing for dosa. If you like it to be on the wet side, add a little water while blending and turn off the stove when you get the desired consistency.
3 Tbsp Oil
1/2 cup Onion
2 Tbsp Ginger
3/4 cup Onion
1 1/4 cup Tomato
5 clove Garlic
1/2 tsp Chili Powder
to taste Salt
1/2 tsp Granulated Sugar
2 1/2 cup Mushroom
1 1/2 cup Cauliflower
Chop the Onion. Chop the Spring Onion.
Slice the Mushroom. Chop the Cauliflower.
Heat a third of the Oil, the Onion, the Tomato, the Ginger, and the Ginger (2 tablespoon) clove (5) for 5 minutes.
Allow to cool and blend with Salt, white sugar (to taste) and Chili Powder.
Heat the remaining Oil and sauté onion (1/2 cup) until cooked.
Next add Mushroom and Cauliflower and sauté for 10 minutes.
Add the sauce and simmer for 10 - 15 minutes until the curry reaches the desired consistency.
Serve with rotis.