This fiery Andhra preparation showcases the region's love for bold flavors. The cauliflower is typically fried first for crisp texture before being tossed in the tomato gravy. What sets it apart is the use of crushed mustard in the tempering. Some versions include peanuts for extra crunch. Traditionally served with ragi mudda (finger millet balls), it's a farmer's lunch staple. The high vitamin C content helps absorb iron from other meal components. During festivals, cooks might add extra ghee for richness. Modern health-conscious versions roast instead of fry the cauliflower.