Introduction
Gobi Patata is yet another Sindhi recipe which you can cook with curry to serve with rice or make the viscous curry to serve with Phulka [Roti/ Chapatti]. As frying is the favorite kitchen activity of Sindhi women hence some times pieces of Gobi Patata are also  fried to serve with sindhi pulav or even as the secondary vegetable.

Ingredients
Gobi medium sized flower [for 2-3 people] - Potatoes 2 [Medium Size] - Tomatoes 2/3 - Green chillies 2/3 - Ginger and Garlic Paste - Turmeric powder 1/4 tspn - Red chilli powder - 1 tsp [ can change quantity of chilli powder as per your liking of spicy taste] - Garam Masala powder - Oil - 3tsp - Salt to taste - Water as required [ depends with what you are serving with] - Green Coriander leaves for Garnishing.

Preparations (pre cooking)
Pick up the flowers with stock carefully and keep them in water, few people boil in salted water, if doing so take care while adding salt afterwards. Peel and cut the Potato in to thick crescent shaped slices or cubes. Make small pieces of Tomato.

Cooking Process

	Take some oil in Kadai add chopped green chilies, Ganger-Garlic Paste and Garam Masala powder, heat on soft flame with stir to get fragrances.
	Add flowers, Potato, Tomato, Red chilli powder, salt and water. Make sure to mix the ingredients by string for few seconds.
	Heat till flower turns to brown and potato get boiled.
	Here your judging skills will come in frame as for serving with Roti you need to have gravy while for rice a thin curry is more delicious and this can be achieved by using appropriate amount of water.
	Serve hot with Phulka [roti] or Rice.