Ingredients:
Potato (boiled, peeled and cubed) 1
Green peas 1/4 cup
Carrot (diced) 1
French beans (diced) 5-6
Cauliflower (cut into florets) 50 grams
Scraped coconut 3 tbsp
Green chillies 3
Fennel seeds 1 tsp
Poppy seeds 1/2 tsp
Cashewnuts 6
Oil 2 tbsp
Green cardamom 1
Clove 1
Cinnamon 1-inch stick
Onion (sliced) 1
Garlic (sliced) 10 cloves
Mint leaves (chopped) a small bunch
Coriander leaves (chopped) a small bunch
Lemon juice 1/2 tbsp
Method:
Grind together coconut, green chillies, fennel seeds, poppy seeds, cashewnuts and water and grind it to a smooth paste. Heat oil. Add green cardamoms, cloves and cinnamon stick and sauté for a minute. Add onions and garlic and sauté till translucent. Add mint leaves, coriander leaves, green peas, carrot, French beans and cauliflower and salt and mix well and cook till the vegetables get cooked. Add the ground mixture and sauté for two minutes. Add the potatoes and lemon juice and cook for two minutes. Serve hot garnished with coriander leaves.
