Ingredients
1/2 cup chopped carrots
1/2 cup chopped beans
1/2 cup cauliflower chopped
1/2 cup green peas
5 tsp oil
1/2 cup finely chopped onions
2 tsp thick curd
Salt to taste
Finely chopped coriander leaves
For the masala
In a bowl of boiling water put 8-10 cashew nuts,2 chopped tomatoes, and 5 dry red chillies. Turn off the flame and close with a lid, keep aside for 10 minutes.
After 10 minutes grind it with two tbsp coconut gratings, a piece of ginger, 2 garlic cloves, one clove, a piece of cinnamon,1/2 tsp coriander seeds and 1/2 tsp cumin seeds. Make a smooth paste and keep aside.
Procedure
Boil carrots, beans and green peas in cooker with a little salt and half cup water for two whistles.
Cook cauliflower separately with salt and little water, in a pan, as it cooks fast.
Heat oil in a pan, saute chopped onions, till it turns transparent. Add turmeric powder and the ground masala paste, saute for 5 minutes
Now tip in the boiled veggies, salt to taste, curd. Add water and adjust the consistency of the gravy.
Let it boil for 5 to 10 minutes. Turn off the flame and garnish with chopped coriander leaves.
Serve hot with poori, naan or roti.
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