Ingredients:
Onion – 1, chopped fine
Mixed Vegetables – 1 cup, chopped (Cabbage, French Beans, Chow Chow)
Carrots – 2, chopped
Potato – 1, chopped
Green Peas – 1/4 kg, shelled
Salt to taste
Turmeric Powder – 1/2 tsp
Coriander Leaves – a bunch, chopped fine for garnishing
Fried Cashew Nuts – 1 tblsp, for garnishing
Spice Paste:
Green Chillies – 4 to 5
Bengal Gram Dal – 1 tblsp, fried
Black Peppercorns – 1/4 tsp
Coriander Powder – 3 tsp
Cumin Seeds – 1 tsp
Cinnamon – 1 small stick
Cloves – 2 to 3
Fresh Coconut – 4 to 5 tblsp, grated
For Tempering
Ghee – 2 tblsp
Mustard Seeds – 1 tssp
Dry Red Chilli – 1, halved
Black Gram Dal – 1 tsp
Asafoetida Powder – 1/2 tsp
Curry Leaves – a few
Method:
1. Grind all the ingredients for the spice pate and set aside. Use very little water.
2. Heat 2 tblsp ghee and add all the ingredients for tempering. When the mustards seeds splutter, add the chopped onion and saute for a couple of minutes.
3. Add the chopped vegetables, green peas, salt, turmeric powder and sufficient water. Simmer till the vegetables are tender.
4. Mix in the spice paste and simmer for a couple of minutes.
5. Garnish with chopped coriander leaves and fried cashewnuts.
6. Serve hot.
