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Soak tamarind in 1 cup of warm water for 15 minutes. Now drain the water in a separate bowl by removing the pulp.
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Clean and soak the florets in some warm water for 10 minutes. Drain the water.
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Cook cauliflower florets in a pan with 1 cup of water for 10 minutes or till they are soft.
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Add 1 tbsp of oil and fry chana dal, coriander seeds, red chilies and fry for a minute. Now add chopped onions and tomatoes and saute for few minutes. Allow it to cool down.
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Add this in your grinder along with grated coconut and blitz it to make a smooth paste. You can add little water to it.
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Take a heavy bottom pan and add 1 tbsp oil. Add asafoetida and mustard seeds.
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When mustard seeds crackle, lower the flame and add curry leaves. Saute for few seconds.
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Now add coconut paste, tamarind water, and let it simmer on low flame for few minutes.
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Add salt to taste, turmeric powder and mix it well.
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Now add cauliflower florets and mix gently. Let it cook in the gravy for few minutes. If you feel gravy is too thick, add some water and adjust the consistency.
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Remove from the flame, garnish with coriander leaves and enjoy!