Ingredients:
Onions – 1/2 cup, finely chopped
Tomatoes – 1 cup, finely chopped
Turmeric Powder – 1/4 tsp
Potatoes – 1 cup, cubed
Butter Beans – 1 cup
Beetroot – 1/4 cup, finely cubed
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Salt – 1 tsp
Cauliflower Florets – 1/2 cup
Fresh Coconut – 2 tblsp, grated
For Tempering:
Oil – 3 tblsp
Cinnamon Sticks – 2 one inch pieces
Bay Leaf – 1
Black Mustard Seeds – 1 tsp
Urad Dal – 2 tsp
Method:
1. Put the oil in a heavy pan over medium heat.
2. When the oil is hot add the cinnamon sticks, bay leaf, mustard seeds and urad dal.
3. Fry over medium heat for about 30 seconds.
4. Add the onions and tomatoes to the pan.
5. Stir and cook briefly.
6. Mix in turmeric powder.
7. Add the pototoes, beans and beetroot.
8. Stir-fry for a few minutes.
9. Blend in the red chilli powder, cumin powder and salt.
10. Mix n about 1 cup of warm water and cook covered over medium heat for 5 minutes.
11. Add cauliflower florets and cook covered till the vegetables are tender.
12. Stir frequently so that the vegetables do not stick to the bottom.
13. Add the coconut.
14. Stir and remove from heat.
