Instructions

• Method:
• Set 2 liters water to boil in a pot. Stir in half a teaspoon of salt.
• Puree the mustard, green chillies, oil, yogurt, ginger garlic, Garam masala, turmeric, onion and 1.25 teaspoon of salt and 1 tsp sugar in a food processor to a smooth paste.
• Put this masala in a thick bottomed pot on a medium flame and cook 15 minutes until the yogurt splits, oil separates from the mixture and it bubbles. Cool.
• When water in boiling plunge the cauliflower florets in the water and switch off flame. Drain in 90 seconds. Do not overcook the cauliflower.Drain completely.
• Mix the cauliflower with the cooked yogurt sauce until well covered. Place the cauliflower on a well oiled tava or heavy bottomed skillet with the capsicum and tomato pieces arranged between the florets.
• Heat a single piece of coal over a flame. When it lights up and begins to smoke place it in the center of the cauliflower.
• Cover loosely with foil and cook on a slow flame until cooked through. Stir and toss every 10 minutes and sprinkle a little water if the bottom dries up.
• Towards the end increase the flame to high and let some of the pieces brown at the edges.
• If using an oven preheat to 350F. Grease the baking tray generously, arrange the cauliflower pieces in the center with the quartered tomato and bell pepper, place the smoking coal in the center of the cauliflower then cover the baking tray with foil and cook in a preheated oven at 350F until golden brown.
• Open foil for a few minutes, remove the coal and broil at 550F to get a smoky flavor and slightly crispy edges. Taste for salt.
• Serve hot with flatbreads of your choice or dal and rice.