Heat ghee, add mustard seeds and fry until seeds ‘pop’ or go greyish in colour. Lower the heat a little and add the other spices and the red pepper and fry gently until fragrant.
(note: the red pepper is being used here as a ‘spice’ to flavour the ghee)
Add the cut cauliflower flowerettes and brown a little in the yummy ghee. Add the peas and toss to mix well.
Lower the hear to a simmer and add a dash of water and the spice powders and salt. Continue cooking covered (adding water only if needed to stop drying out and catching on the bottom of sausepan) till just tender.
Take off the heat and allow to cool a little with the lid on. Stir the yoghurt gently through the dish. And garnish with the fresh leaves.
(note; if reheating to serve be gentle or the yoghurt may cuddle. it is ok but does not look as good. If this happens add a little more yoghurt and serve immediately).