Wash and cut cauliflower into small florets. Peel, wash and finely chop onion. Clean, wash and chop coriander leaves.
Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
Reserve one tablespoon of scraped coconut for garnishing. Soak the remaining scraped coconut in one and half cups of warm water. Grind and extract milk.
Heat oil in a pan, add cumin seeds and when they start to change colour, add asafoetida and onions. Saute till onions turn translucent.
Add turmeric powder, red chilli powder, salt, sugar, Pathare Prabhu masala, cashewnuts and cauliflower florets. Mix well.
Add one cup of water and bring it to a boil. Reduce heat, cover and simmer for six to eight minutes.
Dissolve besan in half the quantity of coconut milk. Mix it well to ensure that there are no lumps and add this to the cauliflower mixture.
Increase heat and bring to a boil. Continue to cook on medium heat till cauliflower is cooked, stirring occasionally. Stir in the remaining coconut milk.
Serve hot, garnished with fresh coriander leaves and scraped coconut. |
