Ingredients:

• 1/2 – medium cabbage, finely chopped
• 2 cups – green beans, finely chopped
• 2 – carrots, diced
• 1 – potato, diced
• 1 cup – peas
• 1 – onion, finely chopped
• 2 tbsp – oil
• Salt – to taste
• For gravy:
• 1 – Tomato
• 4 tbsp – Coriander leaves
• 1 tsp – Jeera
• 1 tsp – dhaniya seeds
• 1/2 tsp – back peppercorns
• 2 – Cloves
• 1 – elaichi/ Cardamom
• 1 inch piece – Cinnamon stick/ Dalchini
• 1/2 cup – Coconut
• 2 tbsp – dalia/ fry Channa
• 2 – Green chillies
• 1 inch piece – Ginger
• 1 tbsp – poppy seeds/ khuskhus

Method:

1. Boil all the vegetables in cooker or steamer (except onion).
2. Grind all the ingredients under gravy section in the blender using water.
3. Allow the vegetables to cool.
4. Heat 2 tbsp oil in a vessel.
5. Add to this chopped onions.
6. When the onions turn translucent, add all the vegetables and the gravy
7. Keep stirring so that the gravy mixes well with the vegetables.
8. Add required amount of salt.
9. Allow it to boil for about 5 mins (uncovered). Enjoy this dish hot with puris.

Recipe courtesy of Deepa Tarunkumar