
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:
- 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.
- Add capsicum, chopped vegetables, cabbage.
- Stir, add all masalas, 1 cup water, bring to a boil.
- Cover lid, allow to cook for 2 whistles.
- Remove from fire, cool cooker till all steam has released.
- Remove lid, put back to cook.
- Stir in ground powder, salt, and stir, and simmer till gravy is thick.
- Garnish with chopped coriander.
- Serve hot with rice or roti.
Recipe courtesy of Saroj Kering