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 taste

Method:

• 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 sauté 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.
• Add mayonnaise.
• Mix well and garnish accordingly.
• Serve hot with boiled rice.

Variation: This dish can also be served as a soup. Just blend this mixture with half cup of fresh cream until smooth. Check seasoning, dish out and garnish with chopped parsley or green coriander. Serve hot with bread sticks.