Ingredients:

• 1/2 cup – potatoes, peeled and diced.
• 1/2 cup – carrot, peeled and diced.
• 1/2 cup – beans, chopped.
• 1/2 cup – green peas, peeled.
• 1/2 cup – tomato, chopped.
• 1/2 cup – besan (gram flour).
• 1/2 cup – onion, chopped.
• 2 tbsp – ghee/oil.
• 2 pieces – cinnamon.
• 4 to 6 – green chillies, slit.
• 4 – cloves.
• Coriander leaves for garnishing.

Method:

1. Add potatoes, carrots, beans and green peas to a pot.
2. Add enough water to cover them and cook till soft. Strain and reserve the broth.
3. Heat ghee or oil in a pan. Add cloves and cinnamon.
4. Add onion and green chillies. Fry the onion till it is light brown.
5. Add tomato and fry till it is reduced to a pulp.
6. Use the vegetable broth to mix besan into a smooth paste. Ensure there are no lumps in the paste. Add remaining broth and mix well.
7. When the tomato is cooked, add the cooked vegetables, besan paste and salt.
8. Simmer for 3-4 minutes.
9. Garnish with coriander leaves and serve hot with pooris or chapattis.