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Khatta Gobhi

3 cups blanched cauliflower florets
1/2 cup beaten sour low-fat curds (dahi)
1 cup low-fat milk , 99.7% fat-free
1/4 tsp turmeric powder (haldi)
2 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
8 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp garam masala
a pinch of asafoetida (hing)
2 tbsp finely chopped coriander (dhania)
salt to taste
To Be Blended Into A Smooth Paste (using 1/2 Cup Of Water)
2 tbsp freshly grated coconut
1 tbsp roughly chopped green chillies
1 1/2 tbsp roasted chana dal (daria)
2 tsp cumin seeds (jeera) , dry roasted
salt to taste

1.Combine the curds, milk, turmeric powder, prepared paste and salt in a deep bowl and whisk well. Keep aside.
2.Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds, urad dal, curry leaves, red chillies, garam masala and asafoetida and dry roast them for 15 to 20 seconds.
3.Add the prepared curds- milk mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4.Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5.Serve hot.

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