I love my vegetables and am especially fond of gobhi or cauliflower. All through winter it is the highlight of our menu on at least three meals a week. If I had to pick my favourite way to serve this, sort of like the-first-amongst-equals, it would have to be the Punjabi sookhi goobhi aloo, dry (here meaning without curry) cauliflower with potatoes. I wonder how I didn’t share this sooner?
One of the reasons it is such a regular part of our winter meals is because this vegetable is an all-pleaser. Everyone in this family actually agrees on this vegetable. Thank God for small mercies. There were initial mutterings about the other recipe (before I joined the household) that I would never cook…but they settled eventually on their own. This is a star recipe, and comes together very quickly. While the vegetables are cooking, you can prepare the roti and you have a wonderful meal ready in 30 minutes! Dal with it is good; yoghurt, better. Slice some mooli (daikon radish) on the side, or maybe you have some leftover bharleli mirchi, and you have put together a delicious meal in a jiffy.
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