Several hours before dinner, take 250 ml plain yoghurt and 1 tsp black pepper, freshly ground or crushed and whisk together. (optional: add 1 tsp besan flour or cornflour to thicken the sauce when cooking, if available).
Then add ½ cauliflower, cut into small flower-ettes, and fold through.
Allow to marinate for up to two hours.
Heat ghee. Add seeds, and cover until they finish ‘popping’.
Add both and fry gently until coconut turns a pale golden colour, then add the cauliflower (save the marinade) and cook gently until cauliflower just begins to change colour but is still crisp.
Add the remaining marinade, turmeric and salt and cook with lid on, very gently until just tender.
Sprinkle the coconut and fresh leaves on top and serve (fresh coriander is just as good too).