Cut the cauliflower florets and dip into boiling water. Keep aside for half an hour.

Use flour and all ingredients from Chilli powder to Water to make a thick batter.

Take the florets out of the water and keep aside.

Heat oil ina kadai. Dip the florets one by one into the batter; and deep fry.

Heat 2 tablespoon of oil in a pan .Add chopped onion and garlic paste, stir-fry until golden brown.

Then add coriander, chilli and cardamom powder. Stir well for 1 minute.

Add tomato and make a fine paste, later add the fried florets and stir for a minute.

Add water; cover and cook under low heat until the gravy becomes thick. Garnish with coriander leaves