This curry begins with cauliflower florets baked in the oven with a sprinkling of curry powder and covered with vegetable oil.
In a frypan cook in mustard seed oil
1tsp each of coriander, cumin, chilli powder, cumin seed, asafoetida
When fragrant add
1 sliced brown onion
3 stems diced celery
Divided red tomatoes
Add the cooked cauliflower and water to create a sauce