Cauliflower Kara Kari

How to Prepare

1. Heat 10 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal, and sauté until golden brown.
4. Add 10 dried red chilies and 5 teaspoons of cumin seeds, and sauté for 30 seconds.
5. Add 2.5 cups of chopped onions and sauté until they turn translucent.
6. Add 10 cups of cauliflower florets and mix well to coat with the spices.
7. Add 5 teaspoons of turmeric powder
8. 5 tablespoons of sambar powder, and salt to taste. Mix thoroughly.
9. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
10. Add 2.5 cups of grated coconut and mix well. Cook for another 2 minutes.
11. Garnish with 1.25 cups of chopped coriander leaves and serve hot with rice or roti.