Blanch the cauliflower florets and keep aside.

Dry roast all the whole spices and transfer it to a blender. Once it cools down to room temperature, grind into a powder. Keep aside.

Heat oil in a pan. Add the dessicated coconut and sliced onions. Saute for 3-4 minutes.

Transfer the mixture to a blender. Add vinegar and blend into a smooth paste. Keep aside.

Next, heat oil in a pan. Add the onion paste and ginger garlic paste. Saute for 2-3 minutes.

Add the powdered spices and saute. Saute and mix.

Add in the blanched cauliflower and mix well. Saute for 8-10 minutes or until the cauliflower florets are roasted a bit.

Next, add in the prepared spice mix. You can either choose to add the entire portion or as per your spice level. You can save the rest of the spice for other curries.

Saute for 3-4 minutes.

Add in the paste next. Saute and cook for 4-5 minutes.

Add water and let the curry simmer for 5-6 minutes.

Garnish with coriander leaves and serve hot.