| STEP 1: Soak 1 cup coconut in 2 cups warm water for half an hour. Put into a blender, strain and extract 2 cups cocunut milk. |
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| STEP 2: In a frying pan heat 1 tablespoon oil and saute the remaining 1/2 cup chopped coconut for 2-3 minutes. Set aside. |
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| STEP 3: Heat another tablespoon of oil and saute half the onions for 2-3 minutes. Set aside. |
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| STEP 4: Heat one more tablespoon of oil and saute the red chillies, coriander, mustard, fenugreek and cumin seeds, cinnamon, peppercorns and cloves for a 1-2 minutes. |
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| STEP 5: Grind to a smooth paste the sauteed coconut, onions and spices, together with the turmeric, tamarind and 1/2 cup water. |
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| STEP 6: In a saucepan, heat 4 tablespoons oil and saute the ginger and garlic for 15 seconds, followed by the remaining chopped onions until translucent. |
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| STEP 7: Add the spice paste and saute for 2 minutes. Then add a little water, salt to taste and the potatoes and saute for about 5 minutes. Add 1/2 cup water and cook covered for 6-7 minutes. |
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| STEP 8: Add the cauliflower, 2 cups coconut milk and cook until done. |
