Ingredients:

• 4 large carrots, peeled
• 1 small Cauliflower
• 1 tomato, chopped
• 1 onion, chopped
• 1 green chilli, halved
• 1 stalk Curry leaves
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander (dhania) powder
• 1/2 tsp – dried Mango (amchoor) powder
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• 3-4 pinches Asafoetida powder
• 1/2 tsp – each mustard and Cumin seeds
• salt to taste
• 2 tbsp – oil

Method:

1. Chop carrots into thick, 2 inch fingers.
2. Clean and break cauliflower into medium-sized florets.
3. Bring plenty of water to boil, add a little salt.
4. Add carrots and simmer for 2 minutes.
5. Add cauliflower and simmer for a further for 2-3 minutes.
6. Drain, keep aside till required.
7. Heat oil in large heavy pan.
8. Add mustard and cumin seeds, curry leaves, asafoetida and allow to splutter.
9. Add green chilli, onions, and stir fry for 2 minutes.
10. Add tomatoes, cook for further 2 minutes.
11. Add all dry masalas, except garam masala powder and salt.
12. Stir and mix well, add boiled vegetables and half cup of water.
13. Stir gently, cover and cook on low for 5 minutes.
14. Stir in salt and garam masala powder. Pour into serving dish, garnish with coriander.
15. Serve hot with rotis or naans

Recipe courtesy of Saroj Kering