Flowercha Rassa 

Spicy cauliflower curry which was a favourite with my family, specially made by my mother on holidays when the whole family could eat together, beautiful aroma filling the whole house inviting us to the table for a meal which would be complete with a super quick inflow of hot hot puris. A huge vessel of curry with a dash of lime would actually be devoured within minutes!! Mother is no more and so is the taste, no more! I make it, but the special touch is and will be missed always.

Ingredients

1 kg cauliflower, cut into medium sized florets kept intact, parboiled
Corriander leaves for garnishing
1/2 a lime for sqeezing over the dish

Ingredients for grinding into a smooth paste

3 onions chopped into thin long pieces
1/2 cup grated dry coconut
6 dry red chillies or 4 green chillies, the choice between the two chillies makes a slight difference in the taste and a major difference in the colour of the curry
som corriander leaves
8 garlic cloves
1 inch of ginger
8 peppercorns
1 tspoon of corriander seeds
1 tspoon of cumin seeds
3 cloves
A small piece of cinamon
1 small bay leaf
Salt to taste, 

In  a pan first take all the dry spices and roast them in a little oil, remove in the mixer vessel, in the same oil now roast the garlic , ginger, coconut and onions and corriander till they turn light brown add this to the already roasted dry spices and grind to a smooth paste.
In a kadhai take oil ad the ground paste and cook till it leaves the sides of the kadhai, add salt as required and now add the cauliflower and water to make it into a curry cover and boil till the cauliflower gets fully cooked. By the end of cooking the florets get well coloured and well flavoured. The curry now is ready to be devoured with a dash of lime and  piping hot puris for accompaniment.