Vegetarian daily meal consisits of dal and sabzi accompanied by rice and roti.The variation in this menu can be done by cooking different sabzi and dal or curry.Sabzi is the cooked fresh vegetable and the variety depends upon the availability.Thanks to the agricultural research most of the vegetables are available throughout the year Gone are the days when we used to wait for the seasons to get our favorite sabzi in the mandi or it can be put this way that seasons were marked by the arrival of new crops .Ofcourse the quality and quantity defers .So the arrival of fresh seasonal crop of Gobhi or cauliflower or fulower (term used by all vegetable vendors in Mumbai for cauliflower) marks the starting of autmn that is middle of sept.As the winter approaches the quality improves and so is the taste and aroma of this vegetable.It can be cooked in many ways eg, sabzi.pulao(recipe for this is in this blog as Dubaki bhat or pulao or tehari),paratha, mix sabzi,pakode and so on.The list is endless.today I will cook it as simple and quick recipe. .Let us cook Alu Gobhi ki sabzi for lunch.
Ingredients required
Gobhi florets 1 cup
Potato peeled and diced 1 cup
Diced tomato 1/2 cup
Salt 1 teaspoon
Red chilli powder 1 teaspoon
turmeric powder 1 teaspoon
coriander powder 11/2 teaspoon
hing
oil 3 tablespoon
chopped coriander 2 tabspoon
ginger chopped 1 tabspoon
green chillies chopped 1 tabspoon
In a thick bottomed or preferably non stick pan pour oil and let it heat .after 2 minutes add hing and cauliflower florets and potatoes.Stir and add salt.Lower the flame and cover.After 8 minutes remove the lid and you can see that gobhi and alu have become tender.Now add turmeric,red chillies and coriander powder and stir .Now add tomatoes and stir gently.Now add 4 tabspoon of water.Cover and cook for 5 minutes more .Then add ginger and green chillies and stir.Garnish with green coriander and serve with roti or paratha.
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