Wash and soak cauliflower florets in salt water for 1/2 hour. Strain and place on Kitchen towel to dry. Peel and cube boiled potato. Heat 4 tbsp oil in a kadhai. Stir fry cauliflower florets in hot oil on medium flame till crispy golden. Keep aside. Similarly, stir fry potato cubes. (If needed add 1 tbsp oil)
In the same kadhai add 1 tsp oil. Do tempering of cumin seeds and turmeric powder.
Add leftover coconut chutney and saute for 1/2 min.
Add stir-fried cauliflower and potato pieces. Add salt and sugar. Mix well. Cook, stirring for 2 mins.
Serve/ Relish Delicious Cauliflower-Potato Chutney wali Subzi with hot pulka roti and dal.
To prepare green coconut chutney... in small tadka pan add, heat oil. Add chana dal and urad dal. Saute till golden pinkish. Add 1/4 cup of water and soak for 1/2 hour. Grind all mentioned ingredients along with this soak dals with water..to smooth chutney. Heat oil in tadka pan add mustard seeds and curry leaves. As it splutter, pour on prepared coconut chutney. Use as required.
