Gobi Danthal Chorchori.

RC Vrinda Jain ( my sister)

Here we don’t use the flower but only the thick stalks. and leaves.

2 cups gobi danthal hard skin peeled to reveal the tender inner flesh and chopped into bite size pieces

Handfull chopped gobi leaves

2 smal baingans chopped lengthwise

1 large potato chopped lengthwise

1 onion sliced lengthwise

Handful of peas

1/4 cup mangodi / small badi /Soya nuggets

1 large tomato puréed

Mustard oil about 3 tbsp.

Masala

1/2 Jeera

1 tsp heaped Dhania powder

1/2 tsp red chilli powder

1/4 tsp haldi

1 tsp ginger green chilli paste

1/2 tsp Jeera powder

1/2 tsp Garam Masala

1 bay leaf

Salt to taste

Barring the salt and cumin seeds and Garam masala soak all the masalas in 1/4 cup of water.

Heat the oil in a Kadhai fry the potatoes till the outer skin is crisp.

Fry the baingans remove and keep aside.

In the remaining oil first add the cumin and bay leaf. fry the onions till translucent . Add the mangodi and fry till golden brown. Add in the masalas and cook till the water evaporates.

Now first the in go the danthals cook for a few minutes letting the masalas coat it well. Add in the tomato purée, potatoes, baingan and peas and chopped gobi leaves.

Toss and cook on a high flame for 2-3 minutes.

Pour in a cup of water and reduce the flame. Cover with a lid and cook till the water almost evaporates . Check to see if the veggies are tender. They should be. Sprinkle Garam masala

Njoy with rice or Rotis.

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