Ingredients:

• Carrot – 1/4 cup
• Green peas – 1/4 cup
• Onion – 1 large
• Tomato – 1 medium
• Cauliflower – 1/4
• Oil – 1/4 cup
• Potato – 1 large
• Salt – to taste
• To Grind:
• Green chilli – 4
• Ginger – 1 inch piece
• Garlic – 5
• Grated Coconut – 1/4 cup
• Kuskus – 1 tsp
• Cashews – 5
• Dhania powder – 3 tsp
• Turmeric powder – 1 tsp
• Chilli powder – 1/2 tsp
• Spices – 2 each
• Fennel – 1/2 tsp
• Jeera – 1/2 tsp

Method:

1. Chop the onion and tomato, very fine.
2. Chop all other vegetables into cubes.
3. In a kadai, season two dry red chillies and saute the onion, till golden brown.
4. Add the ground masala to it and saute, till the oil separates.
5. Now add all the vegetables and saute for 5 minutes.
6. Add sufficient water and salt.
7. Cook, till the vegetables are finely cooked, or cook for one whistle, in a pressure cooker.
8. Garnish with fresh coriander and curry leaves.
9. Serve hot with puris, chapattis and parathas.

Recipe courtesy of Rajam Partheeban