- Brinjal( Egg Plant) - 2 medium size
- Ridge Gourd (taste it first)- 1 medium size
- Cabbage - 1 small size
- Yam – 80 gm
- Pumpkin -80gm
- Carrot - 50gm
- Radish- 50 gm
- Runner Bean - 50 gm
- Potato -200 gm
- Cauliflower- 1 small size
- Tomato – 2 medium size
- Chick Peas - 50 gm
- Coriander Leaves - 15 gm
- Ginger – 15 gm
- Refined Oil– 100 gm
- Turmeric Powder - 1 Tsp
- Dry Chili – 2( as per taste)
- Bay Leaf - 2 pcs
- Cumin seed - 1tsp
- Garam Masala - 1tsp
- Chili Powder - 1tsp(as per your taste)
- Coconut pieces or shredded coconut - 1 Cup
- Salt – as per taste
PREPARATION :
- Soak the chick peas(Kabuli Chana) in water for 5 to 6 hrs. Boil it in a pressure cooker.
- Cut the vegetables into small pieces ( cabbage, potato, raddish, papaya, beans, brinjal( Egg Plant), ridge gourd( Janhi), Yam, pumpkin, beans, tomato, carrot, cauliflower).
- Cut the drumstick into 1.5 inch long pieces.
- Make a thick paste of cumin seeds and garlic.
- Heat oil or ghee in a deep pan, Add jeera( cumin seeds), dry chili and bay leaf to the oil. When it starts spluttering then add the jeera and ginger paste. Fry for 2 to 3 minutes.
- When the Jeera and ginger masala paste turn into golden brown put all the cut vegetables into the Pan. Then add the boiled chick peas. Stir it well.
- Put the turmeric powder, garam masala powder, chili powder and salt to taste. Stir it properly and cover the pan.
- When all vegetables are half cooked, add the small cubes tomatoes, coconut, and drumstick and stir it properly.
- Cover it properly and cook the vegetables when it is well cooked.
- Garnish with fresh coriander leaves and Grated coconut and remove from flame. Serve with plain rice or Khichdi and paratha or puri...
