Ginger Garlic paste 1/2 tsp

Big onion 1 no (finely chopped)

Tomato - 1 no (-do-)

Mint leaves a few

Cooking oil 1 - 2 tbsp

Salt & water as needed

To grind:

Oil 1 tbsp

Big onion 1 no

Tomato 2 nos

Red chilly powder 1.5 tsp

Coriander powder 2 tsp

Jeera powder 1/4 tsp

Turmeric powder 1/4 tsp

Cinnamon 1 small stick

Cloves 2-3 nos

Elachi 1 seed

Pepper corns 1/2 tsp(optional)

Fennel seeds /soambu 1/2 tsp

Grated coconut 3 tbsp

Khus khus / Poppy seeds 1/2 tsp

Cashews 3 nos (optional)

METHOD

Cut all the vegetables of small size uniformly.

In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel ,

onion , tomato , all powders and mix well till tomato mushes.

Then add the grated coconut , cashews .mix well and switch off the flame.

After it cools down , add little water and grind to a smooth paste.

In a cooker base , add oil and G&G paste , onions , mint leaves and saut till

raw smell emanates.

Now add the chopped tomato pieces and saute well till it turns mushy.

Now add the ground masala paste , required salt and all the vegetables.

Add enough water and pressure cook for one whistle.

When u open the cooker , ull see a layer of oil floating on top and u get a nice

aroma..

If u feel the water is more , allow it to boil for sometime by simmering the flame

which makes the oil separate.

Remove and garnish with coriander leaves.

Serve hot with parota !!