Ingredients:

• 1 Cucumber
• 1 Onion large
• 1 Ridge gourd
• 1 Capsicum
• 1 Carrot large
• 1 large Potato
• 1 white radish small
• 10 French beans
• 1 Tomato large
• 2 Cloves
• 1.5″ stick Cinnamon
• 2 Bay Leaves
• Salt to taste
• 2 tbsp – oil
• 8-10 Mint leaves chopped
• Grind together:
• 2 Green chillies
• 1″ piece Ginger
• 10 flakes Garlic
• 1/4 coconut, grated – (2 tbsp approx)

Method:

1. Clean vegetables as necessary.
2. Chop into big pieces (except tomato).
3. Grate tomato; keep aside.
4. Heat handi, add oil, allow to smoke a bit.
5. When oil is hot, add whole spices.
6. Stir to splutter, add ground paste, stir for a minute.
7. Add chopped vegetables, stir fry for 3-4 minutes.
8. Add all other ingredients and 1/2 cup hot water.
9. Bring to a boil, seal cover, and allow to cook on slow fire.
10. Cook for 20-25 minutes.
11. Break seal before serving.
12. Serve hot with parathas, naan or sheermal.

Recipe courtesy of Saroj Kering