Try and buy small sized ganth gobis with tender leaves. Peel the bulb and slice or chop into large chunks., Discard any tough stems of the leaf keeping all of the leaves .Tear large leaves into two.More the leaves the better - but that is my personal preference.
500 Grams Ganth Gobi.
1/2 Teaspoon Methi Seeds.
1/5th Teaspoon Hing Powder.
1 1/2 Teaspoons Sauf Powder ( Fennel seed powder ).
1 Teaspoon sonth Powder ( Dry ginger powder ).
8-10 Dried Red Chilies ( or less )
1/3 teaspoon Haldi
100 Ml Mustard Oil.
This dish normally has a thin gravy , I like a bit extra gravy so add more water and adjust the balance of flavors accordingly
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