This recipe needs hung curd. If you do not have hung curd, place the curd in a sieve and let the water drain out for about half n hour or 45 minutes.

Separate the cauliflower head into smaller florets. Wash the cauliflower and okhra. Let the okhra dry up or soak its water using a paper cloth or towel. Remove the head of the okhra, slit it from the center lengthwise keeping the two parts intact.

Boil water with some salt. Add the cauliflower florets to it. Let it boil for 3 - 4 minutes. Let the cauliflower sit in hot water for a few minutes. Drain the water and keep aside.

Roast the gram flour (besan) in a non stick pan for a few minutes. Turn off the gas when the flour turns golden brown in color.

Now place the curd in a bowl. Add all the spices, lemon juice, oil and mix well. Now add the roasted gram flour and mix well to avoid formation of any lumps.

Add the okhra and cauliflower florets to the marinade and toss them properly.

Keep the marinated vegetables aside for an hour or so covered with a plastic cling film. You can also marinate them overnight in the fridge.

Preheat oven to 220 degree Celsius. Brush your grilling rack with olive oil and place the florets and okhra on it. Place the rack inside the oven on medium level.

Let the vegetables grill for 20 minutes approximately. Check if the cauliflower and the okhra is cooked well. The marinate covering of the vegetable will turn golden brown.

Sprinkle some chaat masala on the cauliflower and okhra. Serve with hot garlic butter naan and cilantro chutney. You can also serve with rumali roti.