Ingredients

2 Carrots

8 -9 Cauliflower florets

11 -12 Green beans

2 Green peppers, small

1/2 cup Green peas

1 Tomato, small

2 Onions, medium

7-8 Almonds

7-8 Cashews

2 inches Ginger

2 -3 flakes Garlic

1 tsp. Cumin seeds

1 tbsp. Red chilli powder

1 tbsp. Coriander powder

1 tbsp. Lemon juice

Coriander leaves, chopped for garnishing

Salt to taste

1 cup Water

Method

Cut vegetables into 1 inch pieces.

Grate one onions and keep aside. Make thin slices of the second onion. Keep aside.

Make paste of almonds and cashews. Keep aside.

Make paste of ginger and garlic. Keep aside.

Heat oil in a pan. Add cumin seeds. Wait till they sputter.

Add grated onions and stir till lightly cooked.

Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir.

Add green peppers, tomato, green peas and sliced onions while continuously stirring.

Cook till vegetables are tender. Now add salt.

Leave on heat for a minute more.

Garnish with coriander leaves. Serve hot.

Eggs

These curries all have eggs in common, nothing else.

Cooks Comments and Tips

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