Wash the cauliflower very thoroughly under cold running water and then dice them into medium-sized florets.
In a blender, grind coriander leaves, mint/pudina leaves, capsicum (after de-seeding), and green chilies. Grind them all in a fine paste with some water.
In a pan, pour a couple of tbsp of any cooking oil (preferably white oil) and sauté the cauliflowers in medium heat.
Sprinkle some salt as per taste. Do not raise the heat too much or you will burn them. You want to cook them lightly by placing a cover and stirring from time to time.
Once the cauliflowers are half done, raise the heat for about a minute till it becomes a little golden brown.
At this point, add the puree and mix it well. Cook the puree till the raw smell goes off and once the cauliflowers are fully cooked all the way through, add ½a tsp of sugar and a blob of butter.
Turn off the heat and you can also break a couple of green chilies in the end and cover with a lid to give some extra flavor and punch.
Serve it with some rice or hand-rolled chapati, paratha or even luchi.