Boil tomatoes with ¾ tsp green chillies in
2 cups water with salt and oil in a deep non-stick pan.
Heat 1 tbsp oil in a non-stick pan, add cumin
seeds, ½ cup onion, coconut, red chilli powder, ¼ tsp turmeric powder and salt and saute for 2-3 minutes. Take the pan off heat and cool slightly.
Transfer into a mixer jar and grind with a little
water to a fine paste.
Add this paste and basil leaves to tomato
mixture, mix well, cover and cook for 2-3 minutes.
Add cauliflower and mix and cook till
cauliflower is done.
Heat remaining oil in another non-stick pan,
add mustard seeds, 15 curry leaves and remaining onion and saute till onions are a light golden. Add ¼ cup water and remaining turmeric powder and mix well.
Add this to tomato mixture and mix. Cover
and cook for 2 minutes or till the mixture thickens.
Transfer into a serving bowl, garnish with
remaining curry leaves and remaining green chillies and serve hot.