Cauliflower in curd gravy

 Curd traditionally made from cow's milk is also called dahi in North India. It is prepared by curdling milk with curd itself or lemon juice or vinegar. Yogurt, on the other hand, is produced by fermenting milk with a yogurt culture which contains bacteria. The bacterium converts the lactose in milk into lactic acid during the fermentation, thus giving the store bought yogurt a slightly acidic flavor. For rustling up the cauliflower entree, I took advantage of the ever present supply of curd at home.

The bits and pieces that contribute to the recipe ...

Cauliflower - 1

Olive oil, extra virgin - 5 tsp

Carom seeds - 1/2 tsp

Ginger - 1/2 inch

Green chili - 1

Onion - 1

Kashmiri chili powder - 1/4 tsp

Garam masala - 1/2 tsp

Salt - 1/4 tsp

Yogurt - 3 Tbsp

Tomato - 1

Green bell pepper - 1

The exercise..

Split the cauliflower into small florets. Immerse them in a bowl of hot water with a pinch of turmeric powder for 15 minutes. Clear out the water. Steam for 5 minutes.

Warm up a saucepan and spoon in 3 tsp of oil. Sir fry the cauliflower on medium heat for about 5 minutes. Transfer to a plate to be saved for later.

Chop up the onion. Mince chili and ginger. Cut tomato and bell pepper into small pieces.

Heat up the pan again and dribble the rest of the oil. Add carom seeds, onion, chili and ginger. Stir around till the onions start to slightly brown on the edges. Add in chili powder, salt and garam masala. Mix for a minute. Carry on stirring after including yogurt. Then annex tomato and bell pepper. Mingle for a minute or two. Throw in steamed cauliflower and combine everything. The delightful dish is done.