1.Separate cauliflower into big florets.
2.Heat mustard oil to smoking point in a kadai.
3.Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, onion seeds, crushed
coriander seeds and asafoetida.
4.As they begin to change colour add onion. Sauté till translucent. Add ginger paste,
garlic paste and green chillies. Sauté till onions turn light brown.
5.Add cauliflower and salt and sauté on medium heat till cauliflower begins to turn brown.
6.Add turmeric powder and one cup of water and cook, covered, for ten to fifteen minutes
or till cauliflower is cooked.
7.Add yogurt and continue to cook till water evaporates and the gravy coats the cauliflower.