Ingredients:

• Onion – 1 medium (finely chopped)
• Potato – 2 medium (cut into one-inch sized)
• Carrots – 2 medium (cut into one inch cubes)
• Beans – 12-15 (cut into one-inch sized)
• Cauliflower – 1/4 (Separate the florets)
• Green peas – 2 tbsp
• Ginger-garlic paste – 1.5 tsp
• Green chillies – 3-4
• Coconut – 1 cup (freshly grated)
• Cinnamon – 1 small stick
• Cloves – 2
• Bay Leaves – 2-3
• Black and Green Cardamom – 2 each
• Yogurt – 2 tbsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 1 tsp (As desired)
• Garam Masala – 1/2 tsp
• Oil – 2 tbsp
• Water – 1.5 cups (if required you can add more)
• Chopped Coriander leaves – 2 tbsp

Method:

1. Wash all the vegetables well.
2. Make a paste of coconut (grated), cinnamon, cloves and 2.5 green chillies.
3. Take a pressure cooker, heat oil in it, then add bay leaves, green and black cardamom.
4. Saute it, then add onions and remaining green chillies.
5. Fry until golden brown on a medium heat.
6. Add turmeric powder, ginger-garlic paste.
7. Now add all the diced vegetables, masala paste, chilli powder, salt and fry well for 2 mins on a medium heat.
8. Now add water and pressure cook for one whistle.
9. Once it is cooked, remove the lid, add yogurt, coriander leaves and garam masala and let it boil on low heat for 3-4 mins.
10. If too thick, water can be added.
11. Check the salt.
12. Serve hot with phulkas or rice.

Recipe courtesy of Naganaresh