Parboil the flowerlets in water in which turmeric and
salt are mixed. Drain it well. Keep the flour on a paper, put the flowerlet
on it and shake till all the pieces are coated. Fry this in a dsp of oil
and remove them. Pour the remaining oil.
Fry the ground things first, then the onions and green
chilllies. When the onions turn colour, add the tomatoes and the fried
cauliflower and enough salt and stir well.
When the flowerlets are coated, sprinkle the cummin seed
powder, mix it and remove from fire.