Preparation time—15 minutes Cooking time—20 minutes
- Carrots. Cut into cubes ½ cup
- Beans cut into 1 inch pieces ½ cup
- Cauliflower, small florets ½ cup
- Green peas, shelled ½ cup
- Potato, cubes 1 medium
- Mustard seeds ½ tsp
- Onion, chopped 1 medium
- Curry leaves 7-8
- Asafoetida [hing] a pinch
- Turmeric powder ¼ tsp
- Oil 1 tbsp
- Salt to taste
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- Coconut, grated 2 tbsp
- Roasted chana 1 tbsp
- Coriander seeds 1 tsp
- Cumin seeds ½ tsp
- Cinnamon 2’’stick
- Cloves 5
- Pepper corns 7-8
- Garlic, 3-4 cloves
- Ginger small pieces
- Coriander leaves 1/3 cup
- Green chilies 5-6
- Tamarind pulp 2 tbsp
- Salt to taste
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1-Boil all the vegetables in sufficient water with turmeric powder and salt till almost tender, but do not overcook the vegetables, drain and set aside.
2-Dry roast coriander seeds, cumin seeds, cinnamon, cloves and pepper corns, allow it to cool and then grind it to a smooth paste with other masala ingredients using little water.
3-Heat oil in a pan, splutter mustard seeds, add onions, curry leaves and sauté till translucent. Stir in hing, add ground masala and cook till oil surfaces.
4-Add vegetables, salt and 2 cup of water, mix well and continue to cook till desired consistency.
5-Remove from the fire and serve hot with poori or steam rice.