Serves – 4
Preparation time – 10 mins
Cooking time – 20 mins
- Carrot – 1 big
- Cauliflower – 1/2 medium
- Potatoes – 2 small
- Dry Red Chillies – 8
- Dry Shredded Coconut -1/2 cup
- Coriander Seeds – 2tsp
- Cumin Seeds – 1 tsp
- Garam Masala – 1/2 tsp
- Salt – to taste
- Oil – 2 Tbsp
- Onion – 1 1/2 cups
- Tomato – 2 no
- Ginger Garlic Paste – 2 tsp
Step 1 : Boil all the vegetables in a sauce pan adding 1 cup of water until done.
Step 2 : For masala Dry roast Chillies, coriander seeds, cumin seeds, and coconut until nice aroma starts coming and set it aside to cool and make a paste adding sufficient water.
Step 3 : In the same pan add oil, when it is hot addcumin seeeds, onions and cover to cook till onions are tranparent.
Step 4 : Take this onion mixture into a blender and add tomatoes to make a paste.
Step 5 : Add this to the pan and cover to cook until oil starts oozing out from the mixture.
Step 6 : Add the masala paste and cook for 2 min and add the boiled vegetable and a cup of water, salt, cover and cook until the mixture comes to a boil.
Step 7 : Serve hot with Chapathis, rotis, phulkas, poori.