This is a family dish that's been handed down through our family I am  not sure if this is the correct spelling but my mother came over from India after the war and she pronounced it "bud gee eer"
it is a vegetable dish we normally serve with a Red Dall and it is very tasty.

1 - 1.1/2 TBSN OF MUSTARD OIL (OR SUNFLOWER OIL)
FRESH ROOT GINGER ABOUT 1 INCH FINELY CHOPPED
4 PODS GARLIC FINELY CHOPPED
1 ? TBSN TUMERIC
1 TPSN GROUND CUMIN
GREEN CHILLIE TO TASTE (1 OR 2) OR CAN LEAVE OUT ALL TOGETHER

1 CHOPPED LARGE ONION
BABY NEW POTATOES  (OR CHOP NEW POTATOES INTO BITE SIZE CHUNKS)
HALF CAULIFLOWER CUT UP INTO SMALL ROSETTES
4 OR 5 TOMATOES CHOPPED OR A TIN OF TOMATOES
GARDEN PEAS FRESH IF POSS IF NOT FROZEN WILL BE FINE
FRESH CORIANDER (HANDFULL)

HEAT OIL TILL HOT ADD SPICES  COOK FOR 2 MINS (WITHOUT BURNING). ADD ONION AND COOK TILL SOFT(3 TO 4 MINS). ADD POTATOES, AND SOME WATER JUST ENOUGH TO STEAM THE VEG. HALF COOK POTATOES THEN ADD CAULIFLOWER.
LATER ADD TOMATOES AND PEAS AND SEASON TO TASTE. ADD PLENTY OFCORAINDER BEFORE SERVING.

Cook gently throughout and refrain from "mashing" add enough water to cook and to end up with a little sauce but that's all.
My mother used to use a pressure cooker but I use normal pan.Never seen it on a menu and would be interested if any body else cooks this one!

It's great having you chaps on the forum as your informed knowledge really adds depth to discussions.