Kopir Tarkari -with Dakhini Twist-Cauliflower stir/fry

When ever I have tried to make cauliflowers here, somehow the original flavour that’s associated with Kopi/cauliflowers back home is missing here. Another reason can/may be I generally use sunflower oil for cooking purpose not the staple mustard oil, which is used heavily for Bengali dishes.
However, this time I tried to make kopi/cauliflower with some other ingredients which are again heavily used for South Indian dishes. So, I ended up with using desiccated coconut and loads of curry patta.
Now, I do feel if the freshest of the ingredients can be used, that gives a totally different flavour to any usual or a normal stir/fry. I would highly recommend using fresh scraped coconut and fresh curry patta pluck straight form the plant. This would definitively going to enhance the flavour of this stir/fry.
If I am not wrong, now all the things used in this stir/fry point to thoran, except the use of urad dal or chana dal for tempering. Here is how I tried to make cauliflowers with dakshini twist.

Kopir torkari –dakshini twist diye
Gobhi/kopi- half cut into small florets
½ cup of fresh grated coconut or desiccated coconut
½ cup of crushed cashews
½ cup of curry patta
1 medium size onion chopped finely
1 tomato chopped finely
Seasonings
1 tsp of panch phoron or black mustard seeds
2 tsp of cumin powder
1 tsp of coriander powder
2 tsp of red pepper powder
Salt as per taste
2-3 tbs of cooking oil

Method
Heat up a saucepan/kadai, add oil, and temper it with panch phoron or mustard seeds.
Crush some quarter cup of cashews with the help of rolling pin. Grate/scrape some coconut or you may use desiccated coconut.
Now add chopped onion, coconut and cashews to the hot oil. Stir fry for 4-5 mints till onions becomes little translucent and coconut+cashews barely golden.
Add in the washed cauliflower florets.
Add all the seasoning –red pepper, cumin, coriander and salt. Mix well with the cauliflowers.
Now add in curry patta and chopped tomato. Add in 1 tbs of oil at this step while making this curry.
Mix all well and stir/fry for another 4-5 mints.
Now put the flame to low and cook uncovered stirring in between.This will going to take another10-12 mints.
There is no need to add water as it will come out from the onions+tomato that you have added.
Enjoy with rotis.

Happy Cooking Friends