This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.
Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat.
Add the tomatoes and temper for a further 3-4 minutes.
Add all the spices and stir well. Add salt to taste.
Add cauliflower and broccoli to the pan and stir.
Pour in thin milk, cover and cook for about 4 - 5 minutes. Add thick milk and bring to boil. Lower the heat and let the curry simmer. Take off the fire.
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