Ingredients:

• Onion – 1 (finely chopped)
• Potato – 2 (cubed)
• Carrots – 2 (cubed)
• Beans – 12-15 (chopped long)
• Cauliflower – 1/4 (cut in florets)
• Green peas – 2 tbsp
• Ginger – Garlic paste – 1.5 tsp
• Green chillies – 3-4
• Coconut – 1 cup (grated)
• Cinnamon – 1 small stick
• Cloves – 2
• Bay Leaves – 2-3
• Black and green Cardamom – 2 of each
• Curd – 2 tbsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 1 tsp
• Garam Masala – 1/2 tsp
• Oil – 2 tbsp
• Water – 1.5 cups
• Chopped Coriander leaves – 2 tbsp

Method:

1. Wash all the vegetables.
2. Make a paste of coconut, cinnamon, cloves and 2 green chillies.
3. Heat oil in a pressure cooker and add bay leaves and the cardamom.
4. Saute till fragrant.
5. Add onions and remaining green chillies and fry until golden brown on medium heat.
6. Add turmeric powder, ginger – garlic paste and stir.
7. Add all the diced vegetables, coconut paste, chilli powder and salt.
8. Saute on medium flame.
9. Add water and pressure cook till one whistle blows.
10. Once cooked, add yogurt, coriander leaves and garam masala, and simmer on low heat for 3-4 mins.
11. Garnish with coriander leaves and serve hot with phulkas or rice.

Recipe courtesy of Sify Bawarchi