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4.5 from 2 votes

Cauliflower Gashi ~ Mangalore Cauliflower Curry

Course Curry
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda


  • 1 1/2 cup fresh coconut
  • 4 tbsp oil
  • 2 large onions thinly sliced
  • 4 dried red chilies
  • 2 tsp coriander seeds
  • 1/8 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 1/4 tsp cumin seeds
  • 1 small cinnamon stick
  • 5-6 peppercorns
  • 2 cloves
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 small pc tamarind
  • 1 inch ginger peeled and chopped
  • 4 garlic cloves finely chopped
  • 1 large cauliflower florets separated
  • Curry leaves for garnish


  • Soak one cup of coconut in a cup of warm water and set aside for 15 minutes. Blend well and extract the coconut milk. Set aside.
  • Heat a tsp of oil in a saucepan and put in the remaining coconut. Fry till it turns brownish - ensure not to burn. Set aside.
  • In the same sauce, heat another tsp of oil and saute half the onion just till wilted. Set aside with the fried coconut.
  • Heat another tsp of oil and briefly fry ingredients from red chillies to cloves. Remove from the flame.
  • Put the coconut, onion and the spices and grind to a smooth paste by adding a little water.
  • Add the turmeric, paprika and tamarind and give a good blend. Set aside.
  • Heat the remaining oil in a saucepan and fry the ginger and garlic till a nice aroma comes.
  • Add the remaining onion and saute till witled.Add the spice paste and saute for a couple of minutes.
  • Add in the cauliflower and the coconut milk, along with more water as required for gravy and cook till well done.
  • Serve warm garnished with curry leaves.