Credits: indianfoodforever
img credits: indianrecipescollection.blogspot
Ingredients:
Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Saltto taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps
Methods:
· Wash, peel and cut all the vegetables
into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
· Heat two tablespoons oil and fry the
paste ingredients till light brown, cool and grind to a paste with little
water.
· Wash and chop the coriander leaves. Boil
the potatoes, cauliflower and carrots till half done in salted water. Drain and
keep.
· Heat oil and add the onion and fry till
golden brown. Wash and add the curry leaves and masala paste. Fry till the oil
separates.
· Add the vegetables and continue
stirring. Pour the tomato puree and bring to boil.
· Add two cups water and simmer till the
vegetables are cooked and the gravy is thick.
· Sprinkle the garam masala, stir well and
serve hot.
Watch & Learn:
