String and wash French beans. Peel and wash carrots. Wash, halve and deseed capsicums. Cut all the vegetables into one-fourth inch cubes. Separate cauliflower int small florets an wash. Wash tomatoes and chop them roughly. Peel, wash and slice onions. Wash and drain green peas. Remove stems and break red chillies into two.
Grind coarsely three of the red chillies with coriander and cumin seeds. Peel and wash garlic and ginger. Remove stems and wash green chillies. Clean, wash and chop coriander leaves.
Grind garlic, green chillies and half of the ginger to a paste. Make julienne of the rest of the ginger.
Heat oil in a pan. Add the coarsely ground masala. Add sliced onions and saute till golden brown.
Add ginger-garlic-green chilli paste and saute for one minute. Add the vegetables except capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.
Add turmeric powder, coriander powder and red chilli powder. Stir continuously. Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and water dries cup.
Add capsicums and salt. Cook for four to five minutes on low heat. Sprinkle garam masala powder.
Serve hot, garnished with ginger julienne and chopped coriander leaves. |
