Cauliflower-peas curry

Few days back I suddenly found out one of my childhood friend through Facebook. She is now a resident of Germany, and settled there with her family, happily. Though I knew that she is living in Germany, but somehow we were not connected. She is a great artist, and we started chatting about painting, and eventually we landed in our magic kingdom of Childhood. We grew up in the same neighborhood, and we were great playmate. 

 

In the course of conversation, we both remembered one funny incident of doll making with clay in the park. In that doll making group there were my friend, her family maid, me, and few other girls. I forgot about the other girls. Anyway, first we both started with our idea, then her maid came and became the leader of that very doll making journey on that very evening. Whether we could make the doll ultimately or not I forgot that, but I can remember vividly, that I came back home covered with mud from top to bottom, and the consequence was not good. 
Those were the days! Those days were only full of fun without any tension. Every time we used do any mischief, we always faced some consequences, but we never tried to control ourselves.  
Now, we are in the back seat, it's the time for our kids to do those kind of mischief. 
Why I’m writing this funny story, because while cooking a simple cauliflower recipe, I was remembering that very incident. 
So, here comes the recipe.

This simple cauliflower-peas curry I found in an Indian recipe book. I just changed a little bit in the original recipe. It is very good with hot rice. Though, we usually eat with roti. 
Cauliflower florets (4-5)
One cup of shelled peas ( I used frozen)
One medium sized tomato
One very small onion (approximately one fourth cup chopped onion)
One tsp. ginger paste
Half cup yogurt
One inch cinnamon stick
One bay leaves
One tsp. cumin seeds
One tsp coriander seeds
A bunch of fresh coriander leaves
Two-three green chills, depending on how spicy you want to eat
Salt to taste
One tbsp. of oil

 
Cut the cauliflower florets into medium. Cut the tomato into big chunks. Cut the onion. In a small saucepan, add a little water, and boil onion, tomato until onion becomes little translucent. Meanwhile in a mixer make a paste of coriander, and cumin seed with little water. Take out the onion, and tomato pieces, and mix with the cumin and coriander paste, and together again make a fine paste. Heat oil in a pan in medium. Add the florets, and fry until slightly brown, stirring continuously. Take out the florets, and keep aside. In the same oil, add bay leaves, and cinnamon stick. As soon as you smell fine aroma, add ginger paste. Stir a little. Then add the spice paste. Mix well, let cook for three-four minutes, covering the pan. Stir it occasionally, to avoid scorching in the bottom. When the raw smell of the spices stops coming , add the florets, and peas. Add salt. Mix everything well. Cover the pan and let cook. In the meantime, in a bowl take half cup yogurt, and half cup water. Mix it well. Add the yogurt mixture in the curry. Slit the green chills and add in it. Cook until the florets are soft and tender. Garnish with chopped coriander leaves. Serve hot.

Serving size: 3