Ingredients:

• 10 to 12 – French beans, chopped
• 2 – ridge gourds, peeled, diced
• 1 – small cucumber, diced
• 1/2 cup – bottled gourd, peeled, diced
• 1/2 cup – peas, shelled
• 1/2 cup – cabbage, shredded
• 1 – small green Tomato chopped
• 1 – tomato, grated
• 50 gm – paneer, grated
• 1 tbsp – roasted, sesame seeds
• 1 tbsp – coconut, grated
• 1 tsp – Wheat flour
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – dried Mango powder
• 3 to 4 pinches – Asafoetida powder
• 1/2 tsp – each mustard and Cumin seeds
• 1 stalk – Curry leaves
• 1/2 tsp – coriander leaves, finely chopped
• Salt to taste
• 2 tbsp – oil.

Method:

1. Grind paneer, sesame, coconut, paneer, grated tomato to a paste.
2. Boil French beans and peas till tender, drain and keep aside.
3. Heat oil in heavy bottom pan, add seeds, asafoetida, curry leaves.
4. Allow to splutter, add gourds, green tomato cucumber, stir-fry for 2 minutes.
5. Add cabbage, cover, cook for 5 minutes, stirring in between.
6. Add ground paste, dry masala powders, stir cook till oil leaves sides of pan.
7. Add 1/2 cup hot water, salt, stir, cook till gravy is well blended.
8. Sprinkle wheat flour, stir, simmer for a minute for gravy to thicken.
9. Take off flame, pour into serving dish.
10. Garnish with chopped coriander.
11. Serve hot with phulkas, puris, or any other type of roti.

Recipe courtesy of Saroj Kering