Cut the cauliflower into medium sized florets. Add them to salted boiling water and let it cook for 5 mins. Drain and place it in a large bowl. Add the besan flour and salt and mix sprinkling just enough water to bring everything together. Cut the cauliflower into medium florets.

There are 3 stages in cooking the cauliflower so you don't want them to be too small and all mashed up. Place all the ingredients for the masala in a blender and grind it to a thick smooth paste adding little water. Keep aside until needed.

Heat oil to deep fry the cauliflower. Once the oil is hot add the cauliflower in batches. Fry on high heat till the cauliflower is just cooked but NOT CRISP! Drain and keep aside.

Heat 5 tbsp of Oil in a wok / a non - stick pan. Once the oil is hot add the sliced onions and sauté till pink and translucent. The onions need not brown since they will be further cooked in the masala.

Now add the chopped tomatoes and sauté for couple of mins on high. Now that's done, add the ground masala to the onions and tomatoes. Season with salt.Give it a quick stir just to mix everything together.

Now pour in the water and cook for about 4 - 5 mins on high stirring occasionally till the masala starts to bubble up and thicken. Once the raw flavours of the masala are gone and the masala has begun to thicken add the fried cauliflower.

Give a good stir to evenly coat the cauliflower with the masala. Make sure you are gently with the cauliflower, you don't want them going all mushy.

Keep the flame high till the cauliflower soaks up all the masala and stir occasionally making sure you reach all the way to the bottom and make sure nothing sticks. Once the cauliflower has soaked up all the masala lower the heat and continue to cook the cauliflower dries up.

Finally add the curry leaves and chopped coriander leaves and mix everything together. Cook for another couple of mins before taking off heat. Serve hot with roti / rice or even stuff it between slices of bread!