Ingredients:

Onions- 2

Carrot- 3 or 4

Cauliflower- 1

Peas- 1/2 cup shelled

Oil- 1 1/2 tbl.sps.

Grind together:

Onion- 1

Ginger- 1/4 inch piece

Red chillies- 10

Coconut- 1/2 scraped

Tamarind- small lime sized

Garam masala- 1/2 tsp

Salt- 1 1/2 tsps

Preparation Method:

1. Cut onions finely. Dice all the other vegetables into one inch long pieces.

2. Grind the masala and keep aside.

3. Heat oil in a shallow pan, add mustard, when it splutters mix onions and fry till transparent.

4. Add the raw vegetables fry for 2 or 3 minutes, put the ground masala without water, and fry few minutes.

5. Pour enough water, salt and jaggery.

6. Cover and cook till the vegetables are done and the gravy becomes thick.

(Can also be pressure cooked for 2 minutes after the whistle.)

7. Serve with coriander leaves decorated on top.

Note:

The vegetables can be steamed previously and added after masala is fried.

Ingredients:

Potatoes (medium size)- 6

Onions- 2

Garlic- 5 flakes

Tomatoes- 4 big

Green chillies- 3

Cinnamon- 2

Cloves- 3

Chilli powder- 1 tsp

Coriander powder- 1 tsp

Grind together:

Coconut- 1/2 scarped

Poppy seeds- 2 tsps

Ginger- 1/4 inch piece

Turmeric powder- 1/4 tsp

Salt- as required

Preparation Method:

1. Cut onions and chillies into long thin pieces.

2. Cook potatoes, peel and mash coarsely.

3. Heat oil in a kadai add cinnamon, cloves and then chillies, garlic and then onion pieces.

4. Fry till golden red in colour. Add cut tomatoes and stir until moisture gets absorbed.

5. Mix mashed potatoes, fry for a minute, put chilli powder, coriander powder, salt, turmeric and little water. Let it boil for a minute or two. Now add the ground mixture of coconut, poppy seeds and ginger. Boil well till gravy thickens and the raw flavour is lost.

6. Serve hot with puris or chappathis.