Heat ghee(or oil) on high heat, covered. When the mustard seeds have stopped dancing (‘popped’). Lower the heat and add the ginger and ‘hing’ cooking until slightly browned.
- 1/2 head cauliflower
Add cauliflower pieces and and brown a little in the spicy ghee.
Add tomatoes and spice powders and jaggery (or brown sugar) and salt etc and a dash of water (only if needed).
Cover and cook gently until just tender.
- 2-3 tablespoon parsley, fresh
Stir in, and serve immediately.