Lobia, aloo and cauliflower gravy

I tried a new recipe today. Lobia(karamani or vanpayar) is a very tasty bean. We generally add this to olan and make dry sundal. But I tried to make a gravy with lobia.

Lobia, aloo and cauliflower gravy.

Ingredients

Lobia (karamani) 1 cup(soak it for 2 hours)
Aloo 1
Cauliflower few florets
Green chili 1
Ginger a large piece
Garlic two pods
Onion 2 large
Tomato 2
Bay Leaves one
Ghee 2 tbsp
Coriander seeds 1 tsp
Jeera 1 tsp
Coriander leaves for garnish
Kasuri methi(dry methi leaves)
Red chilli 2

Method of preparation

Peel and chop potato, onion, tomato and cauliflower.

Grind onion, green chili, red chilli,garlic, ginger, coriander seeds, jeera into a fine smooth paste. Add water if necessary. Keep aside.

Cook lobia in pressure cooker by adding two cups of water for two whistles in low fire. Keep aside.

In a heated pan pour ghee, add onion, tomato paste. Let it reduce into 1/4 of its quantity and ghee will separate from the paste. Now add potato and cauliflower. Add turmeric powder and coat the vegetables with dry paste. Saute for a while add cooked lobiya and adjust salt. Add bay leaves and pressure cook the vegetables for just one whistle. Finally garnish with chopped coriander leaves. Keep little ghee on a small pan add kasuri methi and let it roast and emit delicious aroma. Pour it on top of the lobiya gravy. Serve as a side dish for phulka, Nan or rice.