Ingredients:

• 1 cup – soya chunks
• 1 cup – French beans
• 1 cup – Potato
• 1 cup – small Cauliflower flowerets
• 1 cup – Ginger Garlic paste
• 3 tbsp – grated Coconut (ground to a fine paste); 1 cup – Coconut Milk
• 3 – Tomatoes
• 1 – onion, finely chopped
• Curry leaves – a few
• Coriander leaves (for garnish)
• 1 tbsp – coriander powder
• 1 tbsp – chilli powder
• 1/2 tbsp – Turmeric powder
• 1 tsp – Cuminutes
• 1 tsp – aniseed powder
• 1 inch piece – Cinnamon
• 2 or 3 – Cloves
• 2 or 3 Cardamom
• 2 – Bay Leaves

Method:

1. Soak the chunks in hot water for a few hours.
2. Drain and wash with cold water and then drain and squeeze out the water. Keep aside.
3. Fry in oil bay leaf, curry leaves, cinnamon, clove, cardamom and cumin. Add the onions and fry well.
4. Add ginger/garlic paste. Fry this till the raw smell goes.
5. Add the chilli powder, coriander powder, salt and turmeric and fry well.
6. Add the chunks and mix well till its coated with the masala.
7. Add the potato and beans and let it cook.
8. When the chunks and vegetables are cooked, add the cauliflower, later add tomatoes. Fry well and add water. Let it thicken.
9. When done, add aniseed powder and ground coconut.
10. Boil for a few minutes and garnish with coriander leaves.

Recipe courtesy of Shanthini