Ingredients:
Serves – 4-6
Potato – 1
Turnip – 1
Carrots – 2
Cauliflower florets – 1 cup
Peas – 1/2 cup
Onion – sliced thin – 1 cup
Oil – 2 tsp
Salt – to taste
To Grind:
Garlic – 5 cloves
Green Chillis – 4 or 5
Grated Coconut – 4 tbsp – heaped
Khus Khus – 1 tsp
Coriander seeds – 2 tsp
Fennel seeds / Sombu – 1 tsp
Cumin seeds / Jeera – 1 tsp
Method:
Make a smooth paste of the ingredients under ‘To Grind’ in a blender. Cut the vegetables in little, almost equal sized pieces. Boil them in salted water, about 4-5 cups until done. Drain and reserve water. Heat oil in a kadai and add the sliced onions. Fry until they are soft and add the ground masala with salt and half a cup of water. Allow it to cook for about 2 minutes. Now add the water from the vegetables and allow it to boil. When it starts to boil, simmer for about 5 minutes and add the vegetables. Continue to simmer in low heat until the desired thickness is achieved. Serve with chapathi, idli, dosa or rice.
Pressure cooker method:
Heat oil in a pressure cooker add add the onions. Fry until they are soft and then add the cut, raw vegetables and salt. Add the ground paste and about 4-5 cups of water. Cover and pressure cook for 1 whistle. Open after the pressure is dropped. Serve.