Recipe Options


Ingredients:
10 french beans
1/4 cup shelled peas
1 floret of cauliflower
1 potato
1 capsicum
1 zuchhini or ridge gourd
1 small cucumber
1/4 tsp. each cumin & mustard seeds
4-5 pinches asafoetida (optional)
1 stem curry leaves
salt to taste
3 tbsp. oil
1 tsp. wheat flour

Grind together:
2 onions
1/2 cup coconut shredded
3 green chillies
5-6 flakes garlic
1" piece ginger
2 tbsp. curds
1 tsp. sugar
4 peppercorns
1/4 tsp. cumin seeds


Method:

Chop beans, carrots, potato, cauliflower,cucumber,capsicum,onion, peeled zucchini.
Heat oil in pressure pan, add seeds,asafoetida,curryleaves.
Allow to splutter, add ground paste.
Stir fry till oil starts to separate.
Add vegetables, stir.
Add 1/2 cup water, bring to a boil.
Add salt, stir.
Close lid, put on pressure whistle.
Allow to cook for 2 whistles.
Remove from fire, cool till all steam has escaped.
Open lid, sprinkle flour, stir gently.
Check seasoning , correct if required.
Garnish with chopped coriander, serve immediately.
Serve hot with bread, rice or chappatis.