Ingredients:

• 3 cups – chopped mixed vegetables (carrots, green beans, potatoes)
• 1 cup – shelled Green peas
• 2 Tomatoes – chopped
• 3 cups – water
• 2 – Bay Leaves
• 2 – dry Red Chillies (whole)
• 2 – medium onions, chopped
• 2 tbsp – Ghee / Butter
• salt to taste
• finely chopped Coriander leaves for garnishing
• To be ground:
• 6 tbsp – grated Coconut
• 1 – onion, chopped
• 6 – Green chillies
• 1/2 tsp – Turmeric powder
• 1″ Ginger chopped
• 2 cup(s) Coriander leaves chopped
• to be powdered:
• 1″ Cinnamon stick
• 1 tbsp each of cumin and Poppy Seeds
• 2 green Cardamoms
• 6 Cloves

Method:

1. Dry roast the ingredients (to be powdered) in a heavy – bottomed pan till they become aromatic.
2. Let it cool and then blend to a fine powder.
3. Mix the ground powder with a little water to make a fine paste.
4. Place the vegetables in a heavy-bottom pan and add water just enough to cover them.
5. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
6. Add the chopped tomatoes and salt. Cook on low level for about 4 mins.
7. Add the water and bring to a boil.
8. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
9. Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic.
10. Add the chopped onions and fry till they are light brown.
11. Pour this on to the vegetables and keep tightly covered for sometime before serving.
12. Garnish with finely chopped coriander leaves.

Recipe courtesy of Neeta Varwani