Ingredients

1/2 cup long cut french beans, parboiled

1/2 cup long cut carrots, parboiled

1 cup potatoes, parboiled and cubed

1/2 cup green peas, parboiled

2 tbsp raisins

2 tbsp cashewnuts, chopped

2 tbsp pineapple, chopped

1 large tomato, chopped

2 tsp tomato sauce or puree

1 large onion, sliced

2-3 tbsp ghee (clarified butter)

Salt to taste

1-2 tsp chopped coriander leaves for garnish

Roast and powder using a coffee grinder:

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp saunf (fennel) seeds

1 tsp peppercorns

1 stick cinammon

1-2 cardammom

2-3 cloves

Blend the following to a smooth paste:

8-10 green chillies

1 " piece ginger

6-7 garlic flakes

1 tsp curd

Heat the ghee and add the sliced onion.

When the onion starts browning, add the blended paste and fry, stirring continously for about 3-4 minutes.

Now add the tomato sauce and the powders.

Fry for one minute.

Add all the vegetables(inc, tomatoes), cashewnuts, rasins and pineapple.

Mix in salt to taste.

Add about 1/2 -1 cup of water and let it simmer for about 3-4 minutes.

Increase the heat and let it come to a boil.

Remove from heat and garnish with chopped coriander leaves.

Serve hot with chapatis or plain rice.

Method

Heat the ghee and add the sliced onion.

When the onion starts browning, add the blended paste and fry, stirring continously for about 3-4 minutes.

Now add the tomato sauce and the powders.

Fry for one minute.

Add all the vegetables(inc, tomatoes), cashewnuts, rasins and pineapple.

Mix in salt to taste.

Add about 1/2 -1 cup of water and let it simmer for about 3-4 minutes.

Increase the heat and let it come to a boil.

Remove from heat and garnish with chopped coriander leaves.

Serve hot with chapatis or plain rice.

Cooks Comments and Tips

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