Chop the cauliflower into florets.
In a pot pour enough water to cover the florets and add 1 tsp salt. Soak the florets in this water for about 1 hour.
After 1 hour, wash the florets and let the water drain.
Cook the peas.
In a pot heat oil. Add mustard seeds. When mustard seeds starts to sputter add turmeric powder, asafoetida, curry leaves, grated ginger, chopped chili and mix it.
Add cauliflower florets, salt, sugar and 2 tbsp of water.
Cover the pot with the lid and cook for 10 Minutes on low heat.
Add peas, coconut and let it cook without the lid until the moisture is evaporated.
Garnish it with coriander leaves and serve it.