Koliflavar thengaappaal kari recipe

Chop the tomatoes, onions, and cauliflower into small pieces.

Heat the oil in a nonstick pan. Add mustard seeds and cumin seeds. When the seeds splutter add the chopped onions, curry leaves, and ginger-garlic paste. Once the onions turn brown, add chopped tomatoes, salt, and turmeric. After the tomatoes are completely cooked, add the cauliflower florets, coconut milk, water and mix well. Cover the pan with a lid and let the cauliflower florets cook for 15 minutes while stirring occasionally. As soon as the cauliflower florets are cooked, add coriander, red chili, and cumin powder. Mix well and cook the ingredients for 10 more minutes.

Garnish with coriander leaves and serve hot with steamed rice or roti.