PREPARATION

1. Take a cauliflower. Separate it into florets and the stalks.

2. In a blender and the florets and blend well.

3. Take a pan, add 500 milliliters water, 1/4 teaspoon salt, 90 grams cauliflower stalks and bring it to a boil.

4. Boil for 8 - 10 minutes on medium heat.

5. Remove it from heat and drain well.

6. Take a another pan, add 45 grams peanuts and dry roast until it turns dark brown in color.

7. Remove it from heat and keep aside.

8. Heat 1 tablespoon olive oil, 1 teaspoon butter in a skillet, add 1 teaspoon mustard seeds, 10 - 12 curry leaves, 1 teaspoon green chili and stir for 1 - 2 minutes.

9. Then, add 70 grams onions and fry till translucent or until it turns golden brown in color.

10. Add the roasted peanuts and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1/4 teaspoon turmeric and stir well.

13. Now, add the blended cauliflower and mix it well.

14. Add 1 teaspoon salt and mix it again.

15. Cover it with lid and cook for 5 - 7 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Now, add the boiled cauliflower stalks and mix it well.

18. Again cover it with lid and cook for 5 - 7 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Add 1 tablespoon lemon juice, 1 tablespoon coriander and mix it well.

21. Remove it from heat.

22. Serve hot.