Ingredients:
2 small carrots – Peel skin, cut into thick pieces
2 small potatoes – Peel skin, cut into thick pieces
100 g cauliflower – separate into florets, cover with warm salt water
50 g green peas cooked
1 onion – thinly sliced
2 tomatoes – each made into 6 pieces
3 T oil
1 T red chilli powder
1/2 tsp turmeric powder
1 T salt
Bay leaf, cinnamon- for tempering
2 sprigs curry leaves
To grind:
3 T grated coconut
1/2 tsp pepper
1 tsp fennel seeds
1 tsp khuskhus
2 cloves garlic
1/2 inch ginger
Method:
Make a paste with the ingredients to be ground.
Heat the oil in a kadai. Flavour the oil with bay leaf and cinnamon.
add the curry leaves and onions. Saute.
add the remaining vegetables except peas. Once they are half cooked, add the red chilli powder, turmeric powder and saute well.
Once the raw smells of the chilli and turmeric are gone, add the tomatoes and saute for 2 minutes.
Add 1/2 cup of water and let the vegetables cook. After 5 minutes, add the peas and the ground masala paste. Stir well off and on for 10 minutes. Remove from flame.
