Ingredients:

• 500 g – potatoes, small brinjals, broad beans, lilwa, Yam and Fenugreek dumplings
• 2 tbsp – Canola Oil
• 1 tsp – chopped Green chillies
• 1/2 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1 tsp – cumin powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 1/8 tsp – Hing
• 1 tbsp – Lemon juice
• 2 tsp – Sugar
• Salt to taste
• For dry masala:
• 1/4 cup – roasted Peanuts
• 2 tsp – Fennel seeds
• 1 tsp – gram flour
• 1 tsp – desiccated Coconut
• 1 tsp – sesame seeds
• 1 tsp – Fenugreek

Method:

1. Grind finely the dry masalas.
2. Heat oil and add cumin seeds, mustard seeds and hing.
3. Once it splutters, add chopped green chillies and saute for a while.
4. Add mixed vegetables, salt, turmeric powder and sugar, mix well.
5. Cover and let it simmer until the vegetables are soft.
6. Add red chilli powder, coriander powder and cumin powder along with ground dry masala.
7. Mix all together and cook again for 2-3 mins.
8. Turn off the heat and mix lemon juice in it. Serve hot.
9. Recipe Courtesy: My Own Food Court

Recipe courtesy of Shruthi