Parboil cauliflower florets with a dash of turmeric powder and salt. Drain and set aside for 15 minutes to let the florets dry a bit. Sprinkle some cornflour and toss well.

Heat 2 tablespoons oil and fry cauliflower florets until they turn slightly golden. Remove to a plate and set aside.

Remove excess oil from the kadai, retaining about 2 teaspoons. Add mustard and cumin seeds. let them splatter.

Add thinly sliced green chilies, crushed ginger-garlic and saute till the raw smell goes off. Add finely chopped onions and saute till the color changes slightly.

Add finely chopped tomatoes and saute well till the tomatoes turn mushy.

Add chopped green bell peppers and mix well. Add salt, sugar, Turner powder and chili powder. Saute till the bell peppers are cooked. ( do not over cook, the bell peppers should retain their crunch)

Add the fried cauliflower florets and mix well. Saute in high flame for 2 minutes. Add chopped cilantro leaves and mix well. Serve capsicum cauliflower masala hot with rice/roti.