RECIPES OF INDIA

Ingredients

The 9 vegetables:

1

1

1/2 cup

1/2 cup

1/2 cup

1 small

1 small

1/2 cup

1/2 cup

Tomato (diced)

Potato (diced)

Green beans (cut into small pieces)

Fresh peas

Fresh corn

Onion (diced)

Beetroot (diced)

Baby carrots (diced)

Cauliflower florets  (diced)

2 tsp

2 tsp

1 tsp

1/2 tsp

1/2 tsp

2

1/2 tsp

1/2 tsp

1/4 tsp

3 tbsp

5

5

Chilli powder

Salt

Garam masala powder

Turmeric

Coconut powder

Cloves

Cinnamon powder

Cumin seeds

Asafoetida

Olive oil

Cashews

Raisins

Cilantro leaves (for garnishing)

1. Cook all the vegetables in a pressure cooker or on the stove, until they are tender and soft
2. In a blender, put diced tomatoes, salt, chilli powder, garam masala, turmeric, cloves, cinnamon powder and coconut and blend well
3. Keep a large, non-stick frying pan on heat, add 1 tbsp olive oil
4. When the oil becomes hot, add cashews and raisins and fry well for 2 minutes
5. Remove them from the oil and set aside
6. Add 2 tblsp olive oil again to the pan
7. Add cumin seeds and asafoetida when the oil becomes hot and fry well for 2 minutes
8. Then add all cooked vegetables, blended mixture, stir well and cook for 10 minutes, until the curry becomes thick and syrupy
9. Remove from heat and transfer to a serving platter
10. Garnish with fried nuts, raisins, cilantro leaves and serve hot.