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Cauliflower                             1 medium
Mustard oil                             3 tablespoons
Mustard seeds                        ½ teaspoon
Cumin seeds                           ½ teaspoon
Fenugreek seeds (methi dana)   ¼ teaspoon
Fennel seeds (saunf)               ½ teaspoon
Onion seeds (kalonji)               ¼ teaspoon
Coriander seeds, crushed          1 teaspoon
Asafoetida                             ¼ teaspoon
Onion, chopped                      1 medium
Ginger paste                          1 teaspoon
Garlic paste                           1 teaspoon
Green chillies, chopped           3
Salt                                     to taste
Yogurt                                 ¾ cup
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.

8.Serve hot.

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