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Gobi Masala (Cauliflower Curry)


2 tablespoons coconut cream
5 tablespoons milk
1 tablespoon tamarind pulp
2 tablespoons boiling water
1 tablespoon chickpea flour
1/2 teaspoon chili powder
1 teaspoon coriander seed
1 head cauliflower, broken into small florets
1 teaspoon mustard seed
2 tablespoons vegetable oil for frying
salt to taste

Dissolve the coconut cream in 5 tablespoons milk.
Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.

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