Special Gobi Curry

750 gm cauliflower-broken into flowerets
1 tbsp garlic paste
1 tbsp ginger paste
1 cup vinegar
chilli powder to taste
1 tsp garam masala
1 tbsp coriander seeds
1 tsp salt or to taste
2-3 capsicums
2 onions
3-4 tomatoes
skewers (attachment in oven for grilling)
oil to brush
chaat masala to garnish

Method: Marinate the flowerets in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave thus 3-6 hours or overnight. Cut the capsicums, onions and tomatoes to match the flowerets. Thread a piece of tomato, onion and capsicum into the skewer, follow with a floweret. Repeat thus till all the pieces are taken care of. Pour whatever juices there may be over the prepared pieces and place over a drip tray. Brush with oil. Bake in a preheated oven 15-20 minutes, till the vegetables are bite-like, or over a barbecue pit, or a grill. Brush again with a little oil when almost done. Serve hot by itself or over a bed of boiled rice.