Ingredients:

• 1 – Potato
• 7-8 – tendli (gherkins)
• 50g – Green peas
• 1 – carrot, large
• 5-7 – French beans
• 1 – white radish
• (all vegetables to be cut into 1/2 inch long strips equally)
• 3 slices – Pineapple (cut into 1/2 inch cubes)
• For the kurma: 2 large onions, finely chopped
• 3 large – tomatoes, chopped
• 1 inch – grated Ginger
• 1 – green Cardamom
• 1-inch – Cinnamon stick
• 1/2 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 1/2 tsp – Kitchen King masala
• salt
• 1/4 – Sugar (optional)
• 2 tbsp – Milk Cream (optional)
• 10-15 – Raisins (optional)
• 15-20 – Cashew nuts
• 1 tbsp – oil

Method:

1. In a kadhai, pour oil.
2. Add onions, sprinkle some salt and fry till golden brown.
3. Then add cardamom, cinnamon and tomatoes and saute till soft.
4. Add ginger and saute. Then add 2 tbsp water and mix well.
5. Then add the turmeric powder, chilli powder, Kitchen King powder and saute for another 2 mins.
6. Take the mixture off the gas.
7. Discard the cardamom and cinnamon and puree the mixture to a fine paste.
8. Now transfer the masala paste to a cooking pot.
9. Add 2 cups of water and then add all the vegetables, pineapple slices, raisins and cashews.
10. Mix and cook on medium flame for another 20 mins.
11. Ensure to place a lid on the pot for faster and even cooking.
12. Then add salt as per taste and some sugar.
13. Before taking it off the flame, add cream and stir.
14. Check seasoning once again.

Recipe courtesy of Sanaya