Ingredients:

• 2 – Potatoes (diced)
• 1 – Cauliflower (cut into flowerets)
• 3- Carrots (diced)
• 1 cup – peas
• To be roasted and ground into a paste
• 2 tsp – Coriander seeds
• 1 tsp – Jeera
• 1 inch- Ginger
• 1 inch- Cinnamon stick
• 4 – Cloves
• 4 – pepper
• 1 tsp – Turmeric powder
• 3 tsp – chilli powder
• 1 – big sized Onion (roasted directly on flame)
• Coriander leaves

Method:

1. Deep fry the diced potatoes in oil.
2. Boil cauliflower, carrots and peas, just till done.
3. Heat oil in a pan. Fry the ground masala for 10 minutes.
4. When the oil separates to the sides, add the boiled vegetables. Fry for sometime.
5. Add the fried potatoes and salt.
6. Just sprinkle a little water but do not make the gravy too thin.
7. Serve it hot with chopped coriander leaves. Goes well with puris.

Recipe courtesy of Jyoti Pai