This goes with parathas and can be served with pulaos also. I am giving this dish less spicy, more to cut down on oil.

Cut gobi & alu into chunky pieces – 2 cm square, roughly. The proportion of both is one’s choice. They can be equal or there can be more of cauliflower, but not potato.

Cauliflower pieces - 3 cups

Potato pieces - 1 cup

Onions - 2 ( cut thin & long)

Tomatoes - 4 (deskin & blend)

Green chillies - 3,4, slit into 2

Ginger juliennes ( thin strips) - 2 tbsp ( or less)

Oil - 1 tsp

Red chilli powder - 1-2 tsp

Dhaniya powder - 2 tsp

Jeera powder - ½ tsp

Salt, haldi

Chopped coriander leaves - to garnish

Steam both vegetables till “crisp soft”.

In a pressure pan, add oil & fry the onions first on low fire.

Add tomato pulp & fry both together on medium for 5-7 mts.

Now add all the ingredients & salt.

Close the cooker & keep the weight.

As soon as the first whistle comes, switch off.

Cool, open & garnish with coriander leaves.

If you want with gravy, add half cup of water with all ingredients.

Usually, this tastes best with little gravy only.

Those who prefer can add garlic pieces, chopped long & thin along with onions.