Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Carrots (Gajar) | Wash and Cut and boil |
| 100 | Grams | Green Peas (Matar) | Wash and Cut and boil |
| 0.25 | Kilogram | Potatoes | Wash and Cut and boil |
| 0.25 | Kilogram | Tomatoes | Wash and Cut and boil |
| 0.25 | Kilogram | Pumpkin, Red | Wash and Cut and boil |
| 1 | Tablespoon | Dhal, Chana | Wash and boil |
| 3 | Nos. | Cloves (Lavang) | Grind the masala |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Grind the masala |
| 1 | Tablespoon | Coriander(Dhania) | Grind the masala |
| 1 | units | Cinnamon (Dalchini) | Grind the masala |
| 1 | Medium | Coconut Copra | Grind the masala |
| 4 | Nos. | Pepper Corns | Grind the masala |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 1 | Medium | Onions | For seasoning |
| 0 | Little | Salt | Add for taste |
| 1 | Tablespoon | Almonds (Badam) | Add for taste |
| 1 | Tablespoon | Plums | Add for taste |
| 1 | Pods (whole) | Cardamoms (Elaichi) | Add for taste |
Method
Scrape and cut vegetables and boil in two cups of water. Grind the masala. Fry sliced onion in hot ghee over the fire and add the masala and fry.
Stir well, then add masala water, as much as required. Boil well for fifteen minutes.
Add cooked vegetables and salt to taste. Add the dry fruits and simmer for fifteen minutes.
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