Ingredients
•Potatoes,1/2 inch cubes 2 medium
•Carrots,1/2 inch cubes 2 medium
•French beans,cut into 1/2 inch pieces 10
•Cauliflower 1/4 small florets
•Shelled green peas 1/2 cup
•Green capsicum,1/2 inch cubes 1 medium
•Oil 3 tablespoons
•Cumin seeds 1 teaspoon
•Curry leaves 10-12
•Onions,chopped 2 medium
•Salt to taste
•Garam masala powder 1/2 teaspoon
•Masala paste
•Onion 1 medium
•Scraped coconut 1/2 cup
•Garlic cloves,roughly chopped 8-10
•Ginger 1 inch piece
•Roasted coriander seeds 2 tablespoons
•Fennel seeds (saunf) 2 tablespoons
•Dried red chillies,seeded 2
•Green chilli,roughly chopped 1
•Salt to taste
Method
Heat 3 tbsps oil in a pressure cooker.
For the masala roughly chop onion and put into a mixer jar. Add coconut, garlic, roughly chopped ginger, roasted coriander seeds, fennel seeds, dried red chillies, green chilli and salt and grind to a fine paste with little water.
Add cumin seeds, curry leaves and onions to the pressure cooker and sauté till lightly coloured.
Add potatoes, carrots, beans, cauliflower and ground masala and mix well. Rinse the mixer jar with a little water and add.
Add salt, green peas, capsicum and garam masala powder and mix well. Close the cooker with the lid and cook under pressure till 1 whistle is given out. Lower heat and cook for 5-7 minutes.
Open the lid of the cooker when the pressure reduces completely and serve hot with roti or chapatti.
