Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Tablespoon | Almonds | |
| 1 | Pods (whole) | Cardamoms | |
| 1 | Kilogram | Carrots | |
| 1 | units | Cinnamon | |
| 3 | Nos | Cloves (spice) | |
| 1 | Medium | Coconut Copra | |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 1 | Tablespoon | Coriander/Dhania | |
| 1 | Tablespoon | Dhal, Chana (Kabuli chana) | |
| 100 | Grammes | Green Peas | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Medium | Onions | For seasoning |
| 4 | Nos | Pepper Corns | |
| 1 | Tablespoon | Plums | |
| 0.25 | Kilogram | Potatoes | |
| 0.25 | Kilogram | Pumpkin, Red | |
| Little | Salt | ||
| 0.25 | Kilogram | Tomatoes |
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. Simmer for fifteen minutes.
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