| Cauliflower, Pea Pods, and Cashews |
| 3 cups cauliflower (cut in flowerets) |
| 1 cup Chinese pea pods (remove ends) |
| ½ cup whole cashews |
| 1 cups sour cream |
| 1 teaspoon salt |
| ½ teaspoon black pepper |
| pinch of turmeric |
| pinch of hing |
| In wok, deep fry
cauliflower pieces over medium-hot heat until golden and
tender.
Put cashews in a small strainer and dip in hot ghee for about 10 seconds until golden. Strain. Steam pea pods for 3 minutes. Combine pea pods, cauliflower, cashews, and sour cream. Add spices. Heat in saucepan for 1 minute. Serve hot. |
| Serves 4. |