Kothu Cauliflower Curry

Wash the cauliflower and separate the florets. If you wish you can chop them finely, I usually put them as whole florets and then chop them in pan once cooked.. like (kothu parota style) using a sharp karandi/spatula. Take a wide pan, heat oil and ghee, splutter mustard, cumin seeds, fennel seeds, bay leaf and curry leaves. Once done add the minced green chili followed by chopped onion, garlic and ginger. Keep sauteing until they turn lightly brown. Now add the chopped tomatoes, cover and cook until they turn mushy. Now add the cauliflower pieces , bring the flame to medium, cover and cook for 6 minutes. Once done, add the turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Now its time to chop them with a heavy sharp karandi/spatula until they look as shown above. Saute until the oil separates from the curry, garnish with chopped coriander leaves and switch off. Serve them with hot idlis, dosa or chapati. Goes well as a stuffing for dosa or sandwich.