Cauliflower Overload

As with most word encounters I have, I find there are a variety of names for one items in a variety of languages, not uncommonly unrelated to the location of the discovery. In my cauliflower research, I found different names and spellings for different ingredients and here is the result:

Aloo Gobi

1 small cauliflower
2 tomatoes
1 tsp turmeric powder
1/2 tsp red chili powder
1 1/2 tsp coriander powder
salt to taste
2 tbsp oil

Chunk the cauliflower and quarter the tomatoes.
Heat the oil in a pot and add the vegetables mixing constantly.
Add the turmeric, red chili powder, coriander powder and salt.
Add 1/3 cup of water and cook for 2 minutes with the lid closed and 5 minutes with the lid open.
Serve with chapati or the following paratha:

Gobi Ka Paratha (which I think is Hindi)
1/2 cauliflower
3 green chilis
1 onion
1 tsp cumin
1 tsp red chili powder
1 tsp ginger paste
1 tsp coriander
1/4 cup chopped fresh coriander
1 tsp salt
1 tbsp oil + extra for greasing the pan if you prefer
2 cups wheat flour + 3 tbsp (approx.)
water

Chop the fresh coriander, cauliflower, green chilis and onion into mini pieces. Put these in a bowl and mix the ginger paste. Add the cumin, red chili powder, coriander powder and salt, then mix everything with the flour and oil. Slowly mix and incorporate the water until you have a ever so slightly sticky dough. Make 2" in diameter balls out of the dough and flour a flat surface. Get your rolling pin out and make rounds out of the balls that are similar in thickness to a tortilla adding flour as necessary. Don't make them too think or the vegetables will fall out. After rolling grill each one individually on a pan with or without oil (as your preference). The dough should bubble slightly and both sides should be dappled with light brown spots. Don't cook them too long or they will become crunchy. This would be delicious with chana kuruma or any bean sauce.