Small florets are stirred into and combined with tamarind water, coconut milk, flour and chili powder. Then all is poured into a skillet that has been readied with hot oil and mustard seeds. Simmer until the cauliflower is tender and the sauce smells won
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
95 Calories
Recipe Instructions
Step 1
Dissolve the coconut cream in 5 tablespoons milk.
Step 2
Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
Step 3
Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
Step 4
Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.