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.

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