Ingredients:

• 1 cup – diced Carrots
• 1 cup – diced Potatoes
• 1 cup – chopped French beans
• 1 cup – peas
• 1 cup – Cauliflower florets (2 cm)
• 1 – medium sized onion, sliced (optional)
• 5 – Green chillies
• 1.5 tsp – Turmeric
• 1 tsp – chilli powder
• 1 tbsp – Cumin seeds
• 4 tbsp – ginger-cumin paste
• 2 tbsp – Garam Masala (cardamom, cinnamon, Cloves only)
• 2 or 3 – Bay Leaves
• 4 tbsp – grated/desiccated Coconut
• 350 ml – Coconut Milk
• 2 tbsp – Sugar
• Salt to taste
• Vegetable oil

Method:

1. Add cumin seeds and bay leaves to 6-8 tbsps of hot oil, then add sliced onions (if using) and fry until onions are light brown.
2. Add the carrots and potatoes, cover and cook for 2 mins.
3. Add the turmeric, beans and cauliflower, cover and cook for a further 3 mins on medium heat.
4. Add the ginger-cumin paste and chilli powder and cook covered for a further 3-4 mins on medium heat.
5. Add sugar, salt, peas and green chillies split in the middle and cook for about a minute.
6. Add garam masala, coconut milk and coconut (leave some aside for garnish) and simmer the mix for a couple of minutes.
7. Garnish with grated coconut and serve with rice.

Recipe courtesy of Mitali Majumdar