Ingredients

Gobi (cauliflower//hookosu)—1 small or florets 3 to 4 cups

Aloo (alugedde//potato)—2 medium sized

Tomato—2 medium sized

Green chillies (hasiru menasina kayi//hari mirch)—2

Ginger (shunti//adarak)—small piece

Garlic pods (belluli//lehsun)—3

Jeera (jeerige//cumin seeds)—1 tablespoon

Curry leaves (karibevu//kadipatta)—few

Hing (asafoetida//ingu)—1 teaspoon

Oil—2 tablespoon

Coriander powder (dhania powder)—1 tablespoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Salt—to taste

Coriander leaves (kothambari soppu//hara dhaniya)—2 tablespoon chopped

Water—1/4 cup to 1/2 cup

Method

Chop the cauliflower to get florets.

Soak them in warm water with salt to remove any small worms in it.

Peel the potato skin and chop into big chunks.

Grind tomatoes,green chillies,ginger,garlic together in a mixer grinder jar or blender to a smooth paste without adding water.

Now heat oil in a pressure cooker,once hot enough add in jeera,hing,curry leaves.

When jeera splutters ,add in tomato puree(paste) ,turmeric powder and saute for a minute on medium flame.

Then add in coriander powder and mix well .

When mixture starts to boil,add in chopped aloo,cauliflower florets.

Add ,salt and mix well together.

Pour water .

Close the pressure cooker lid and pressure cook for one whistle.

Once the pressure reduces open the lid and mix everything well gently.

Garnish with chopped coriander leaves.

Serve with rice,chapattis,roti.