Ingredients:

* 1 tbsp Besan
* 120 ml Water
* 1 tsp Turmeric
* Juice of 2 lemons
* 6-8 Curry leaves
* 1 tsp Chilli powder
* 1 tsp Cumin Seeds
* 1 tsp Ground Cumin
* 4 tbsp Vegetable Oil
* 1 tsp Mustard powder
* Salt according to taste
* Lime Wedges, to serve
* 1 tbsp Ground Coriander
* 175 ml Thick Coconut Milk
* 1 Cauliflower, broken into florets

Method:

1. Mix the besan with a little of the water to make a smooth paste.
2. Add the chilli, coriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all the ingredients well.
3. Heat the oil in a frying pan, add the curry leaves and cumin seeds. Add the spice paste and simmer for about 5 minutes. If the sauce has become too thick, add a little hot water.
4. Add the cauliflower and coconut milk. Bring to the boil, reduce the heat, cover and cook until the cauliflower is tender but crunchy. Cook longer if you prefer.
5. Add the lemon juice, mix well and serve hot with the lime the lime wedges.

Tip: If you don’t want your sliced potatoes to color, dip them in cold water.