Vegetable Stew

 Ingredients:

1. cardamon           -  2
2. cinnamon          -  2"
3. cloves                -  4
4. curry leaves       -  6 leaves
5. carrots                -  2, chopped into cubes                                    
6. beans                  -  10,chopped into 1/2 inch pieces
7. cauliflower         -  1/2 cup cut florets
8. peas                    -  1/4 cup
9. beetroot              -  1, chopped into cubes
10. potato                 -  1, chopped into cubes
11. tomato                -  1/2
12. garlic                  -  1 clove, crushed
13. small onions       -  2
14. yogurt                 -  1 tbsp

Toast and grind :

1. green chillies    -  8
2. fennel seeds      - 1/2 tsp
3. poppy seeds      - 2 tsp
4. cashews            - 6
5. grated coconut  - 1/4 cup

 Procedure :

1. Cook the cauliflower separately in a pot of boiling water.
2. Heat 1 tsp ghee and 1 tsp oil together in a pressure cooker.
3. Add cardamon,cinnamon,cloves,curry leaves and fennel seeds and let their flavors come through.
4. Add chopped small onions and tomato and let it cook.
5. Add the ground paste and let it cook for 2 mins.
6. Then add the vegetables and add 1 cup of water into the pressure cooker.
7. Cover the cooker with the lid and wait for 2 whistles.Turn the heat off.
8. Once the pressure is off, add cooked cauliflower, coriander leaves,1 tsp of yogurt, little bit of lemon juice and necessary amount of salt.Mix everything together, careful not to mash the vegetables.
9. Serve it as a side dish for sambar, or add little bit more water and have it with chapathi or dosai, or in between bread as a sandwich.