INGREDIENTS

* 2 tablespoons coconut cream
* 5 tablespoons milk
* 1 tablespoon tamarind pulp
* 2 tablespoons boiling water
* 1 tablespoon chickpea flour
* 1/2 teaspoon chili powder
* 1 teaspoon coriander seed
* 1 head cauliflower, broken into small florets
* 1 teaspoon mustard seed
* 2 tablespoons vegetable oil for frying
* salt to taste

DIRECTIONS

1. Dissolve the coconut cream in 5 tablespoons milk.
2. Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
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.
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.

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