Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Reserve one tablespoon of coconut for garnishing. Soak the remaining in one and half cups of warm water.
Grind and extract milk. Heat the oil in a pan, add the cumin seeds and when it starts to change colour, add asafoetida and onions and sauté till the onions turn translucent.
Add the turmeric powder, red chilli powder, salt, sugar, Pathare Prabhu masala, cashewnuts and cauliflower florets. Mix well and sauté for two to three minutes. Add one cup of water and bring it to a boil.
Reduce heat, cover and simmer for six to eight minutes. Dissolve the gram flour in half the coconut milk. Mix it well to ensure that there are no lumps and add this to the cauliflower mixture.
Increase heat and bring it to a boil. Continue to cook on medium heat till cauliflower is cooked, stirring occasionally. Stir in the remaining coconut milk. Serve hot, garnished with fresh coriander leaves and the reserved scraped coconut.