Instructions: Salt

First cook the masala.

Heat the oil in a kadai or wok.

Add the whole spices.

Fry for a minute.

Then drop in the onion and stir fry until golden and add the coconut and stir fry until brown. Remove from the heat and cool the mixture.

Add a little water and grind to a coarse paste in a blender

In a separate kadai or wok heat the oil and add the cumin seeds.

When they change colour add the cauliflower peas and cashew nuts.

Mix well.

Add the tomatoes powder spices and salt.

Mix.

Add a little water cover and cook until the cauliflower is nearly done.

Gently stir in the ground masala season with salt and simmer for 3 minutes.

Serve with rotis and sweet chutney

Comes from the coastal coconut aden strip of India where the sharp taste of pepper and the creamy sweetness of coconut are combined to create fireworks of flavour.

Serves 4

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