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Ingredients :

Mix vegetables - 2 cups (Potato, Carrot, Beans, Chow Chow)

Onion - 3 medium sized

Tomatoes - 4 medium sized

Ginger - a small piece

Garlic - 2 or 2 gloves

Turmeric Powder - a pinch

Red Chilli Powder - 1 tbsp

Coriander Powder -  1 tbsp 

Coriander Leaves - a few springs

To Grind

Cashew nuts

Fennel seeds

Scraped fresh coconut - 2 tbsp

For Tempering

Clove - 1

Elaichi - 1

Cinnamon - a small piece

Fennel seeds - half tbps

Oil - 2 tbps

1. Chop the vegetables into small cubes. Also finely chop the onions, garlic and tomatoes. Grate ginger

2. Pressure cooks the vegetables for about 2 whistles.

3. Grind cashew, fennel seeds and coconut into a fine paste adding little water.

4. Heat a Kadai with oil. Temper with cloves, elaichi, cinnamon and fennel seeds.

5. Now add the chopped onions and saute for a minute.

6. Next add the ginger and garlic and fry till the onion turn brown.

7. Now add the turmeric, coriander powder and dhaniya powder and fry for a minute.

8. Next add the chopped tomatoes fry till they turn mushy and oil separates.

9. Now add the cashew and coconut paste and fry for another minute.

10. Now add the cooked vegetables and salt to taste.

11. Stir well and cooked covered for about 3 to 4 minutes in the low flame till all the flavors get blended.

12. Garnish with chopped coriander leaves. Serve hot with chapatti, Parotta or Poori.