1. Cut cauliflower into big pieces, wash well and boil with peas.
2. Grind masala and keep aside.
3. Heat oil, season with cinnamon, clove and aniseed.
4. Add ground masala and fry in medium flame, till oil is separated from it.
5. Mix boiled vegetables, salt and enough water.
6. Cook till the gravy is fairly thick.
7. Sprinkle tomato ketchup and mix well.
8. Remove from fire after one or two minutes.
9. Garnish with coriander or curry leaves.

Variation:
You can add less water to it to serve as dry curry also. Adding paneer along with vegetables can add taste too.

Recipe courtesy: 4th sense cooking