1. Heat 2 tsp of oil and roast pepper, cumin and red chilies.
2. Grind these with coconut and tamarind to a smooth paste.
3. Heat the remaining oil in a kadai.
4. Add garlic and fry till dark brown.
5. Add cauliflower pieces, � cup water and salt.
6. Cover and simmer till the cauliflower is cooked.
7. Do not over cook, add the coconut paste and more water if needed to get gravy of consistency of thin cream.
8. Simmer for 3 more minutes.
9. Serve hot with steamed rice.

Serves: 4