Preparation / Directions:
Clean and cut cauliflower into flowerets. Wash well, along with the peas. Then add turmeric and salt. Cook until done. Heat oil and fry coriander seeds and red chiles until pink. Grind this with the coconut and tamarind to a thick paste. Heat oil and add mustard seeds, black gram dal and red chiles. When brown, pour over the vegetables. Mix in the ground paste and coriander leaves. Bring to a boil and serve hot.
You can substitute okra (cut in 2 cm. pieces) for the cauliflower. Omit peas.
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