Ingredients:

• 2 cups chopped mixed veggies (carrots, peas, bottle gourd, beans, Cauliflower etc.)
• 1 small Capsicum chopped
• 1 Tomato chopped
• 1 Onion finely chopped
• 1 cup Cabbage chopped
• 1 tsp. ginger, finely grated
• 3-4 flakes garlic, crushed or grated
• 1 stalk Curry leaves
• 1 tbsp. Coriander leaves
• 1 tsp. Red Chilli powder
• 1 tsp. Coriander seed powder
• 1/2 tsp. Turmeric powder
• 1/2 tsp. sambar masala
• 3-4 pinches asafetida
• 1 tsp. Wheat flour
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. each cumin, Mustard Seeds
• 8-10 grains Fenugreek seeds
• Grind to a powder:
• 5 cashews
• 3-4 peppercorns
• 1/2 slice day old bread

Method:

1. Heat oil in pressure cooker, add all three seeds. Allow to splutter, add curry leaves, asafoetida. Add garlic, ginger, onions, cook till onions are transparent.
2. Add capsicum, chopped vegetables, cabbage.
3. Stir, add all masalas, 1 cup water, bring to a boil.
4. Cover lid, allow to cook for 2 whistles.
5. Remove from fire, cool cooker till all steam has released.
6. Remove lid, put back to cook.
7. Stir in ground powder, salt, and stir, and simmer till gravy is thick.
8. Garnish with chopped coriander.
9. Serve hot with rice or roti.

Recipe courtesy of Saroj Kering