500 gm beetroot (peeled and cut in medium sized pieces)
500 gm cauliflower (remove hard stem and break into small florets)
50 gm salted butter
2 medium-sized onions finely chopped
8-10 cloves of garlic finely chopped
2 tbsp ginger finely chopped
Dash of cinnamon powder
1 tbsp white pepper freshly ground (or to taste)
2 tbsp vinegar (or to taste)
1 tbsp Soya sauce
3-4 tbsp mayonnaise
2 tbsp cornflour (dissolved in 1 cup of water)
Salt to tast
Cook cauliflower and beetroot in five to six glasses of boiling water until tender and the liquid reduced down to approximately two cups.
Keep aside. Heat butter in a heavy based pan, add onions, garlic, ginger, and sautÃ© over low heat until soft.
Now add vegetables with stock, salt, cinnamon powder, white pepper, vinegar, Soya sauce, and mix well and cook uncovered for two minutes over medium heat.
Add cornflour while stirring until the gravy thickens slightly.
Remove from the heat.
Mix well and garnish accordingly.
Serve hot with boiled rice.