Cumin seeds 1 tsp
Medium-sized onions 2
Ginger-garlic paste 1 tbsp
Tomatoes (medium) 2
French beans cut into 1″ pieces 1 cup
Shelled peas 1 cup
Potatoes cut into 1″ pieces 1 cup
Carrot cut into 1″ pieces ½ cup
Cauliflower as small florets 1 cup
Yogurt 1 cup (optional)
Oil 2 tbsp
Salt 1 ½ tsp
To grind to a paste
Green chillies 3
Dry red chillies 2
Cinnamon 2″ piece
Cloves 4 or 5
Roasted split gram (pottukadalai) 2 tbsp
Coconut grate 2 tbsp
Fennel seeds 1 tsp
Khus khus (poppy seeds) 1 tsp (soaked in warm water for 10 minutes)
Cashew 10 to 12 (optional)
Grind the onions to a smooth paste. Similarly puree the tomatoes and keep aside.
Add just enough water to the masala ingredients to grind to a smooth paste.
In a pan pour about ½ cup water, add 1 tsp salt and add all the washed and cut vegetables. Cover with lid and pressure cook for 5 minutes or so till just done.
Place a wok on fire and add the oil to heat it tempering temperature. Add the cumin seeds and as soon as it starts spluttering add the ground onion paste and ginger-garlic paste. Saute well till the raw smell disappears. Add the tomato puree and saute for about 2 or 3 minutes.
Add the masala paste and the remaining salt to the paste. As it starts boiling, lower the flame and add yogurt. After a minute or two add the boiled vegetables, stir well and cook for five minutes.