Cauliflower-Lychee Curry with Curry Leaves

1. The first step is to shallow-fry the cauliflower florets in 3 tablespoons oil and ½ teaspoon salt, till they are light-brown-tanned and soft yet firm. One should cover the wok while frying and stir the contents from time to time, sprinkling a little water. This helps the cauliflower to get soft faster while they get fried. On a medium flame, this takes about 15 minutes. Keep the fried cauliflower aside.

2. Repeat the process with the potatoes, using 2 tablespoons oil and ½ teaspoon salt. After 15 minutes, check the softness of the potatoes with the end of a kitchen spoon. These should break when applying a little pressure. Keep the fried potatoes aside.

3. Add the remaining 2 tablespoons oil to the wok and let it smoke. Add the mustard seeds and let it sputter (on a medium flame). Add the curry leaves. Add the onion paste immediately and stir. After 2 minutes, add the ginger and tomato pastes, along with the remaining salt and sugar. Stir continuously till the paste is cooked (i.e. till you feel that the water in the paste has almost evaporated) and oil starts leaving from the paste.

4. Add the fried cauliflower and the potatoes and combine well with the paste. Continue to mix and stir over a medium flame for 5 minutes.

5. Now add the red chillies, lychees and coconut milk. Mix well. Add water and cover. Simmer for 15 minutes. Switch off the heat. Add the lime juice and mix well. Garnish with a few fresh curry leaves.