Soak 1 cup coconut in 400ml of warm water. Leave for 30 min, then put into a blender. Strain and reserve the coconut milk.

In a non stick frying pan, heat 1 tbsp oil and saute the remaining chopped coconut for 2-3 minutes. Set aside. Heat another tbsp oil and saute red chillies, coriander, mustard, fenugreek and cumin seeds, cinnamon, peppercons & cloves for 30 seconds and remove. Now put the coconut, onions and spices to a blender. Add turmeric, paparika and tamarind and 100 ml of water and grind to a smooth paste.

In a saucepan , heat 4 tbsp oil and saute the ginger & garlic for 15 seconds, followed by the balance of the chopped onions for about 7-8min, until translucent. Add the spice paste, saute for 2 min, then add a little water and the potatoes and saute for about 5 min. Add salt & mix well. Add 100 ml of water , cover and cook for 6-7 min. now add the cauliflower, 400 ml of coconut milk and cook until done.