• Carrot 1 medium sized
• Potato 1 medium sized
• Cauliflower 6-8 florets
• French beans 6-8
• green peas (shelled) ¼ cup
• Onions 2 large sized
• Ginger ½ inch piece
• Garlic 5-6 cloves
• Tomatoes 2 large sized
• Fresh coriander leaves a few sprigs
• Dry coconut (khopra) ½
• Oil 4 tbsps
• Cloves 8
• Peppercorns 8
• Poppy seeds 1 tsp
• Coriander seeds 1 tsp
• Red chillies whole (Sankeshwari) 6
• Red chillies powder (Sankeshwari) 1 ½ tsps
• Turmeric powder 1 tsp
• Salt to taste

For Kolhapuri garam masala

• Aniseed (saunf) ½ tsp
• Cinnamon 1 inch stick
• Stone flower (dagad phool) 1
• cumin seeds ½ tsp
• Bay leaves 2
• Black cardamoms 2
• Peppercorns 1 tsp

Peel, wash carrot and potato and cut into half inch sized cubes.
Wash cauliflower florets. String French beans and cut into half inch pieces. Wash and drain green peas.
Boil carrot, potato and cauliflower in sufficient quantity of boiling salted water till nearly done and then add French beans and green peas. Boil for five more minutes. Drain and refresh in cold water Drain again and keep aside.
Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and chop tomatoes. Clean, wash and chop coriander leave. Grate dry coconut.
Grind all the ingredients of the Kolhapuri garam masala into a fine powder and keep aside.
Heat two tablespoon of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Add two thirds of the chopped onions and cook till they turn slightly brown. Cool, grind to a paste using sufficient water. Keep aside.
Heat remaining oil in another kadai. Add remaining chopped onions and saute till brown. Add ginger- garlic paste and continue to saute till lightly browned. Add red chilli powder, turmeric powder, masala paste and half a cup of water and cook for two minutes.
Add boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well.
Garnish with coriander leaves and serve hot.