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.