In a deep frying pan/kadai add water and cauliflower florets. Give this a quick boil on high heat. Don’t let them cook completely, one quick boil is enough. Remove from the heat, drain and keep aside.

Heat 3 tbsp oil in the same pan. Temper with nigella seeds, once it splutters add the florets, turmeric powder, and salt. Mix well, cover and cook on medium heat, stir in between.

When the florets are completely cooked, add sugar. Mix and fry for 2-3 minutes more. Garnish with chopped coriander leaves, remove from the heat.

Serve hot as a side dish with steamed rice and daal, roti, luchi or paratha whatever you like.