Ingredients:
Onions – 2 large
Tomatoes – 3
Carrots – 4 (medium)
Fresh peas shelled – 1/4 cup
Potatoes – 2
Cabbage – 1/2
Oil – 2 Tbl sps
Coriander, curry leaves – to garnish
Grind together:
Grated fresh coconut – 1/2 cup
Fennel seeds – 1 Tbl sp
Cashewnuts – 6
Roasted gram – 11/2 Tbl sp
Green chillies – 3
Red chillies – 6
Dhania – 1 Tbl sp
Salt – as required
Method:
Peel and chop onions finely. Cut all the vegetables into small cubes.
Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
Heat oil in a deep pan and fry onions till golden brown.
Add chopped tomatoes and stir till it turns pulpy.
Mix ground paste with this and stir for few minutes.
Strain water from cooked vegetables and add then add ground paste and stir for few minutes.
Pour enough water and cook till boiling point. Remove from fire.
Garnish with coriander and curry leaves. Serve hot with Idlis, dosa, chapatis or puris.
