Cauliflower and Baby corn masala fry

This recipe is one of the typical north Indian style masala stir-fry especially prepared by vegetarians. It is a spicy recipe. You can alter the amount of spices used according to taste, still the flavor will almost remain the same.
Ingredients
Cauliflower florets - cut into bite sized pieces - 1 cup,
Baby corn - 7 to 8 nos. - cut into 1 inch long pieces,
Oil - 2 tbsp,
 Tomatoes chopped - 1/4 cup,
Coriander leaves chopped - 2 tbsp,
Corn flour - 1.5 tbsp.
Masala powders:
Turmeric powder - 1/4 tsp,
Chilly powder - 2 tsp,
Coriander powder - 1 tbsp,
Pepper powder - 1/2 tsp,
Salt - 1.5 tsp.
Masala to saute:
Cinnamon stick broken into small pieces - 1tsp.
Cardamon - 1 no.,
Cloves - 1 no.,
Onions - chopped 1/4 cup,
Green chilly - slit lengthwise - 1no.,
Ginger finely chopped - 1 tbsp,
Garlic finely chopped - 1 tbsp.

Method
1. Boil the cauliflower and baby corn pieces in water for 5 minutes and drain.
2. Heat oil in a pan and add all the ingredients in the 'Masala to saute' list one by one as in order and saute till onions turn light brown
3. Add tomatoes, coriander leaves, all the masala powders mentioned and saute for a minute.
4. Add 1/4 cup water and cook for 2 minutes.
5. Add the boiled florets and baby corn and cook in medium flame till the gravy coats the vegetables.
6. Stir the corn flour in 3 tbsp of water and pour into the boiling curry.
7. Simmer for another few minutes till the gravy becomes very thick.
8. Serve hot with roti or rice.

Cauliflower Stem Chutney.

Ingredients:

Cauliflower stem chopped – 1cup,

Tamarind – ½ lemon size ball,

Red chilly – 4 No,

Turmeric powder – ¼ tsp,

Sesame seeds – 2 tsp,

Salt – as per taste

Oil – 2 tbsp

Seasoning:

Oil – 1 tbsp

Urad dal – 1 tsp,

Mustard seeds – 1 tsp,

Red chillies (cut into pieces) – 2 nos.

Asafoetida – 1 pinch.

Preparation method:

1. Wash the cauliflower stem and cut it into small pieces.

2. Soak tamarind for 10 minutes, extract juice and keep aside.

3. Heat a pan, roast sesame seeds and dry red chilly till it is brown. Remove it into a plate.

4. Heat 2tbsp oil, add the cut cauliflower stem pieces, fry it till it is soft.  Add the tamarind juice, If required add little water and cook.

5. Put the red chillies into a mixer and grind, then add the cooked cauliflower stem and sesame seeds, and grind again. Then add salt and grind again.

6. Heat oil in a pan, when hot add seasoning items and fry till it splits.

7. Add the ground chutney into the above seasoning and sauté for a few seconds. Chutney is ready. Serve with rice, dosa or idli.