Doi Kopi (Cauliflower in Curd Gravy)

Thursday, in my house is a veggie day...no spiritual purpose but just making a healthy eating habit...according to me at once a week we should be a vegetarian...not that on that day we eat whole weeks vegetable and rest of the week we binge on fast and unhealthy food...! And in this way I get  to cook some of my fav desi meals, be it Bengali or non-bengali, as I usually don't cook them, as the Indian veg we get over here in Leuven, Belgium,according to me is not that fresh. So rest of the week me and my family binge on non Indian food, such as, Italian, Chinese or Anglo and rest of the world, to be precise we go international or Indian non-veg foods..

I hope I am able to explain properly my Vegetarian Day, if not don't bother and come let's carry on with the dish.. So one of those veggie Thursday's I was thinking what to feed my family and I was really in the mood for cauliflower as it was available to me on that precise day!! And as usual I wanted to cook something different rather than those mundane curries we have usually...then suddenly after some brain storming I remembered this which I ate once in my aunt's house and it was actually a meat dish, cooked with chicken!!


It's a very easy and fuss free recipe..totally my kind. the main ingredient is curd other than the cauliflower...dah!!  and the rest are readily available in our kitchen pantry and cupboard!! So let's get cooking...

Ingredients:
A small head of cauliflower, broken and the florets separated 
( use half of it if the cauliflower is big)

Yogurt/Curd: 2 cups

Ginger paste: 1 tsp

Garlic paste: 1tbsp

Coriander powder: 1/2 tsp

Crushed Black Pepper: 1 1/2 tsp

Garam Masala Powder: 1/2 tsp

Whole Mustard: a pinch

Asafoetida/Hing: a pinch

Curry Leaves: a fistful

Chopped Coriander Leaves: a fistful

Dried Whole Chili: 3

Ghee/ Clarified Butter: 1 tbsp 

Salt and Sugar: to taste

Cornflour: 2 tsp


Method: First of all, wash the florets thoroughly. In a bowl mix yogurt,salt and sugar, 1tsp of black pepper, coriander powder, garam masala powder and cornflour, add the florets and leave it to marinate for 30 minutes, minimum. Heat a non-stick pan and brush a little bit of oil. Then add the marinated cauliflower, when it starts to sizzle cover and let it cook on a low heat. Don't add water, it will release on it's own.let it get stewed on its on juice.Cook until the cauliflower is cooked to your choice, I like it ' al dante'. Heat up another pan, add ghee and let it melt then add hing, mustard, whole chili and rest of the black pepper. Let it sizzle and impart aroma, pour ti on the curry and add the fresh coriander leaves and give it a good stir. Remove from the heat and let it stand at least for 15 minutes. Serve with roti or naan or pulao..your choice!!