Cauliflower/Yoghurt Sabji

1. Wash two medium caulifowers. Cut out core. Cut into flowerets.

Boil a little water in a pot and steam the cauliflower flowerets in that water for about 10mins.

Test to see if the cauliflower is tender with a knife (the flowerets shouldn’t be too soft otherwise it will turn into a mush). Drain in a colander.

2.  The Chaunce (masala/braise)

Heat 2 tablespoons (tbsp) ghee/oil in a frying-pan at medium-high heat. Add 1 heaped teaspoon (tsp) of mustard seeds. When the mustard seeds pop, add 4 curry leaves, 3 medium cinnamon sticks and 1 tbsp grated ginger. Stir together. Then add 1/2 tsp chilli powder, 1/2 a tsp hing and 1/2 a tsp kalonji (nigella) seeds. Add two cups/500ml amasi or yoghurt. Add 1 heaped tsp turmeric/haldi powder and 1 tbsp of salt. Stir, again.

3.  Add steamed cauliflowers to the chaunce and cook on medium heat for 5mins (to draw the flavours out).

4.  Make an offering to Krishna.

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