Once the chunks have soaked for mentioned time, rinse with tap water and finely chop the chunks of cauliflower. I prefer to break the tiny florets by hands rather than a knife. This way I get pleasant looking shaak.

Place a kadhai on medium flame.

Add a teaspoon of oil to the kadhai.

Once the oil has heated up add the rai and hing.

Allow the rai to splutter up and once they begin to splutter add the chopped cauliflower.

Give it a mix and add the milk.

Remember to keep the flame of sim/simmer.

Allow the cauliflower to cook in the milk.

While the cauliflower is cooking add the sliced chili and salt.

If your cauliflower is not tender enough, it might require some more time and milk.

We are looking for shaak/subzi that is not mushy but where the florets hold their shape. If you want gravy add some more milk or else let the milk evaporate to required consistency.

Turn off the flame once the consistency is achieved.

The cauliflower cooks very fast in milk, so keep an eye so that you do not overcook.

Serve garnished with chopped coriander.

This shaak is best enjoyed with garam rotli/paper thin gujarati roti.