I had dish long back in a restaurant in India. And couple of days back when we were almost out of vegetables in our kitchen with just some frozen stuff in the refrigerator, I thought of trying out this dish. Checked couple of recipes in net, and tried it out with some variations of mine. The dish came out pretty good, with comments from my friends as: it tasted somewhat like veg kurma (Chennai style).

Ingredients:

1. 2 medium potatoes - chopped into small cubes
2. Cut beans - 1 cup
3. Carrot cut into small cubes - 1 cup
4. Cauliflower (small florets) - 1 cup
5. Green peas - 1/2up
6. Onion - 2 medium
7. tomatoes - 2 medium
8. Cashew - 8-10 nos
9. Green chili - 3-4 nos
10. Cumin seeds - 1 spoon
11. Ginger Garlic paste - 1 table spoon
12. Cinnamon stick - 1/2 inch
13. Cardamom - 2-3 nos

Preparation:

1. Fry the vegetables in one tablespoon of oil for some time. Cover it and cook in medium heat for sometime till the vegetables become tender.

2. Fry green chili, and cashew in little oil. Grind it along with one onion, 2 tomatoes, ginger garlic paste.

3. Take out the vegetables from the pan, and keep in a separate bowl. Heat some more oil in the pan, add cumin seeds, cinnamon, cardamom. Add diced onion after a minute and fry it till golden brown.

4. Once the onion is fried, add the paste that was prepaed earlier. Add some turmeric powder (optional), and chili powder (according to taste, if required) and fry the paste until the oil separates. Mix it frequently and add 2-3 tablespoons of warm water if required, to ensure it does not get stuck on the bottom of the pan.

5. Once the masala is done, add the vegetables and mix it for sometime. Add a cup of warm water, cover it and let it boil for 5-10 minutes in low to medium heat. Garnish with coriander leaves.

This can be served with rice or chapati.