Golpi is a curried cauliflower dish. My mother recalls that, in Afghanistan, cauliflowers were grown throughout the provinces, as in Laghman and Jalalabad, and made typical provincial winter fare. In this recipe, the cauliflower is softened in a tomato and onion sauce and is usually eaten alongside some simple challaw rice.
Heat the oil in a medium saucepan over high heat, and fry the onion and garlic for 5 minutes, or until light golden. Add the spices, sugar, bay leaves and 1teaspoon salt (or to taste), and cook, stirring occasionally, for 3 minutes, or until fragrant. Stir in the tomato and vinegar, bring to the boi