For the Subji 

1. Warm the oil in a sauté pan over medium heat. Add cumin and fennel seeds and let them sizzle for 30 seconds until aromatic.

2. Add turmeric and coriander powder. Stir quickly to bloom the spices, then immediately add the cauliflower florets.

3. Sauté the cauliflower for 3–4 minutes, stirring occasionally.

4. Add salt and water, cover with a lid, and let simmer for 8–10 minutes on low heat, or until cauliflower is just tender but not mushy. Add more water if needed to avoid sticking.

5. Once cooked, add grated coconut and stir gently to coat the florets. Simmer uncovered for another 2 minutes so the flavors meld.

6. Turn off heat. Squeeze fresh lime juice and sprinkle with chopped cilantro before serving.

   For the Raita

   1. Whisk the yogurt in a bowl until smooth and creamy. If too thick, add a splash of water to loosen.

   2. Stir in the cucumber, salt, cumin, cilantro and black pepper.

   3. Let sit for 10–15 minutes before serving if time allows — this lets the flavors meld.

   4. Serve chilled or at room temperature.

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