Ingredients:

• 10 – French beans
• 1/4 cup – shelled peas
• 1 floret – Cauliflower
• 1 – Potato
• 1 – Capsicum
• 1 – Zucchini
• 1 – small Cucumber
• 1/4 tsp- each cumin and Mustard Seeds
• 4-5 pinches – Asafoetida (optional)
• 1 stem – Curry leaves
• Salt to taste
• 3 tbsp – oil
• 1 tsp – Wheat flour
• Grind together:
• 2 – Onions
• 1/2 cup – Coconut shredded
• 3 – Green chillies
• 5-6 flakes – Garlic
• 1 piece – Ginger
• 2 tbsp – curds
• 1 tsp – Sugar
• 4 – peppercorns
• 1/4 tsp – Cumin seeds

Method:

1. Chop beans, carrots, potato, cauliflower, cucumber, capsicum, onion, peeled zucchini.
2. Heat oil in pressure pan, add seeds, asafoetida, curry leaves. Allow to splutter, add ground paste.
3. Stir-fry till oil starts to separate.
4. Add vegetables, stir.
5. Add 1/2 cup water, bring to a boil.
6. Add salt, stir.
7. Close lid, put on pressure whistle.
8. Allow to cook for 2 whistles.
9. Remove from fire, cool till all steam has escaped.
10. Open lid, sprinkle flour, stir gently.
11. Check seasoning, correct if required.
12. Garnish with chopped coriander, serve hot.
13. |

Recipe courtesy of Saroj Kering