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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe was submitted by Saraswathi Iyer and was published in the Thursday magazine dated December 6th to 12th'2008. Enjoy! Ingredients:
1 large carrot, diced |
1 large potato, diced |
1 large capsicum, diced |
1 medium cauliflower, washed, chopped and boiled in the water for 5 minutes |
200 g boiled green peas |
1 teaspoon cumin seed (jeera) |
1 teaspoon garam masala powder |
salt |
3 tablespoons oil |
water, as required |
2 -3 sprigs fresh coriander leaves, washed and chopped |
1 medium carrot, washed, peeled and finely chopped |
1 medium onion, finely chopped |
4 garlic cloves |
1/2 inch piece gingerroot, chopped |
4 teaspoons coriander seeds |
1 teaspoon black peppercorns |
1 inch cinnamon stick |
6 cloves |
4 red chilies |
1/4 cup shredded coconut |
Directions:
1. Heat a tablespoon of oil in a frying pan.
2. Add corriander seeds, peppercorns, cardamom, cinnamon, cloves and red chillies.
3. Stir-fry for a few minutes.
4. Add onion, garlic and ginger.
5. Stir-fry till it turns golden brown.
6. Add carrots and fry till the carrots are semi-cooked.
7. Grind this prepared masala alongwith a little water and coconut in a mixer. Keep aside.
8. Heat 2 tbsps. of oil in a frying pan.
9. Toss in the cumin seeds and allow to splutter.
10. Once they stop spluttering, add carrots and potatoes.
11. After 10 minutes add capsicum.
12. Fold in the boiled cauliflower and greenpeas.
13. Cook well till done.
14. Add the ground masala and mix well.
15. Fold in some water to form a gravy.
16. Add salt, garam masala powder and turmeric powder.
17. Heat till the gravy becomes a little thick.
18. Garnish with corriander leaves.
19. Serve hot with puri or Indian flatbreads(rotis).
20. Enjoy!
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