Ingredients
1/4 cup boiled french beans cubes
1/4 cup boiled carrot cubes
1/4 cup boiled green peas
1/4 cup boiled cauliflower florets
1/4 cup potato cubes
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tbsp milk
1/2 tsp garam masala
a pinch of sugar
salt to taste
For The Gravy
1 tbsp oil
1 cup sliced onions
1 tbsp chopped ginger (adrak)
1 tbsp chopped garlic (lehsun)
4 to 6 curry leaves (kadi patta)
1/4 cup desiccated coconut
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)
Method
For the gravy
Heat the oil in a broad non-stick pan, add the onions, ginger, garlic and curry leaves and sauté on a slow flame for 3 minutes.
Add the desiccated coconut, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside.
How to proceed
Heat the oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the asafoetida and the prepared gravy, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the vegetables, milk, garam masala, sugar, salt and ¾ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
