Ingredients:

2 tablespoons sunflower oil

1 teaspoon split black lentils (urad dal)

1 teaspoon coriander seeds

5 dried red chiles

1/4 cup freshly grated or dried shredded coconut

1 teaspoon tamarind concentrate, diluted in 6 tablespoons water

1/2 teaspoon turmeric

1 medium onion, sliced

11 ounces cauliflower, cut into florets (about 4 cups)

1/2 teaspoon jaggery or soft brown sugar

Salt, to taste

 

Directions:

Heat half the oil in a heavy pan and fry the lentils, coriander seeds and chiles until they start to change to color. Add the coconut, fry until brown, stirring frequently to prevent it from sticking. Remove from the heat, cool slightly, and whizz in a blender with a few tablespoons of water and the tamarind, to make a fine paste of pouring consistency. Mix in the turmeric and set aside.

 

Heat the remaining oil in a kadhai or heavy pan and add the onion. Stir until it browns and add the cauliflower. Season with salt, add the sugar and pour in the reserved spice paste. Bring to a boil, reduce the heat and cook until the cauliflower is just tender. Serve with Coconut-flavored rice (see box). 

 

Serves 4