Ingredients:

• 150 g – Carrots
• 150 g – Green peas
• 150 g – beans
• 8-10 – small Onions
• 5-6 – small Potatoes
• 3/4 kg – Tomatoes
• 1- big Onion
• 4-5 – Garlic Cloves
• 1/2 tsp -jeera
• 3 tsp – Coriander seeds
• 5-6 – Red Chillies
• 1/2 inch – Ginger
• 1 pinch – Turmeric powder
• 3 – Cloves
• 3 – elaichi
• 3 – Cinnamon
• 1 – Bay Leaf
• salt
• Sugar
• Garam Masala
• Coriander leaves

Method:

1. Powder cloves, cinnamon and elaichi and keep aside.
2. Make a paste of 1 onion, garlic, jeera, coriander seeds, red chillies, ginger and turmeric powder. Keep it aside.
3. Boil tomatoes and puree it.
4. Cut beans and carrots in long pieces.
5. Peel the potatoes and the small onions. Keep all the vegetables aside.
6. Heat ghee in a pan. Add a bay leaf and fry a little. Add the paste and fry for 5 minutes.
7. Add onions and potatoes and fry a little. Then add all the other vegetables and fry for sometime. After sometime add a little water and allow to boil for a while.
8. Then add the tomato puree to it. Add a little sugar, salt and sprinkle a little garam masala.
9. Garnish with finely chopped coriander leaves.

Recipe courtesy of Jyoti Pai