Ingredients:
1 - potato
1 - carrot, small
10 - beans
Cauliflower, a small portion
1 fist full - peas
2 - onions
2 small sized tomatoes
2 tsp - ginger garlic paste
1/8 tsp - turmeric powder
1 tsp - red chilli powder
1/2 tsp - garam masala
1 sprig - curry leaves
2 tbsp - coriander leaves, chopped
Salt as needed
To Temper:
1 - cardamom
1 - clove
1 inch piece - cinnamon
1 - bay leaf
1 tsp - jeera/cumin
2 tbsp - oil
To grind:
2 tbsp - coconut
3/4 tsp - fennel
3/4 tsp - khus khus
5-8 - cashew nuts
1 tsp - fried gram dal
Method:
Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
Grind the ingredients under the table `To grind` to a smooth paste.
Heat a small pressure cooker/pan with oil and add the tempering items in the table `to temper`.
After the cumin splutters,add curry leaves .
Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!
Note: Please don`t skip curry leaves and coriander leaves as it gives a nice flavour! You can also add soya chunks with the veggies!

Recipe & image courtesy: Rak`s Kitchen