Ingredients:

• 2 cups -chopped mixed vegetables (beans, carrots, peas, potatoes)
• 1-2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 3-4 – Curry leaves
• 1/2 – Onion (finely chopped)
• A pinch of Asafoetida
• A pinch of Turmeric powder
• Salt as per taste
• For the masala:
• 2 – 3 tbsp – grated Coconut
• 2-3 inch- Cinnamon stick
• 5-6 – Cloves
• 4-5 – Black Peppercorns
• 2 inch – Ginger
• 8-10 – cashew nuts, soaked in warm water for about 15-20 minutes
• 1/2 – Onion
• 2-3 tsp – Dalia split/ putaani
• 3-4 strands – Cilantro
• 2-3 – Green chillies

Method:

1. Boil the mixed vegetables.
2. For the masala, grind all the ingredients to a smooth paste with some water.
3. Heat oil in a heavy-bottom pan.
4. Roast mustard seeds, asafoetida, turmeric powder and curry leaves.
5. Add chopped onions and fry until light pink.
6. Add cooked vegetables and the masala paste.
7. Mix and simmer.
8. Add salt and water to get the desired consistency.
9. Remove from stove and serve hot with pooris or chapati.