Ingredients:
| Carrot | 1 |
| Potato | 1 |
| Beans | 10 |
| Peas | ¼ cup |
| Vegetable Oil | 2 tbs |
| Mustard seeds | ¼ tbs |
| Urad dal | ¼ tbs |
| Cinnamom | ½ inch |
| Cloves | 2 |
| Cardamom | 1 (Powdered) |
| Bay Leaf | 1 |
| Curry Leaves | 2 spring |
| Onion | 2 |
| Tomato | 1 |
| Salt | To taste |
| Coriander | Garnish |
| Grind the below to paste: | |
| Grated Coconut | ½ cup |
| Cumin Seeds | 3 tbs |
| Aniseeds | 1 tbs |
| Chilly Powder | 2 tbs |
| Coriander Powder | 1 tbs |
Procedure:
1. Wash and chop all the vegetables into small pieces and equal size.
2. Chop the onion into thin slices.
3. Heat the oil in a pan or cooker, and add mustard seeds when it starts cracking.
4. Then, add urad dal, cinamom, cloves, bay leaf, curry leaves, and onion.
5. Fry till the onion becomes golden brown.
6. Add chopped vegetables and fry for 3 mins.
7. Then, add chopped tomato and fry for a minute.
8. Add the grounded Paste, add 2 cups of water and salt.
10. Pressure cook till 2 whistle.
11. Garnish with coriander leaves.
Serve hot with Chapathi, parathas and dosas.
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