Ghutti Gobhi

Ingredients

• 500 g  phool gobhi (cauliflower )
• 2 tbsp  (30 g) ghee (clarified butter)
• 1 tsp jeera (cumin seeds)
• 1/8 tsp heeng (asafetida)
• 1 tbsp finely chopped ginger
• 2 tsp powdered dhania (coriander)
• 1 tbsp salt or to taste
• 1/2 tsp  haldi (turmeric  )
• 1/4 cup (50 g) dahi (can be sour)   
• 1/4 tsp garam masala
• 2 green chillies, slit lenghtwise, for garnish

Preparation

• Mix together the dahi and garam masala and keep aside.

• Wash the gobhi and chop into very small pieces .The stalk which is not very tough, should be peeled and chopped finer.

• In the haandi/heavy based pan, heat the ghee and add the jeera and heeng. When the seeds splutter, add the ginger and saute till a light brown.

• Add the cauliflower and saute over high heat till it looks glossy, then lower the heat and add the dhania powder, salt and haldi.

• Lower the heat and cook covered till the gobhi cooks through (should press by the back of the spoon without much pressure). You might have to sprinkle some water in case it scorches. Takes about 15 minutes.

• Add the yogurt mixture, and mix well, and sauté till the fat separates.

• Serve hot garnished with the green chillies.