INGREDIENTS :

½ Cup Oil
20 Red Chilies
10 - 12 Kali Mirch (Black Peppercorns)
2 Dalchini (Cinnamon sticks)
5 Laung (Cloves)
2 tsp Green Chili paste
2 tsp Ginger paste
1 tsp Garlic paste
1 tsp Methi (Fenugreek) Seeds
1 tsp Shahjeera (Black Cumin Seeds)
1 tsp Turmeric powder
125gms Cauliflower florets
125gms French Beans, Chopped
125gms Fresh Mushrooms, Chopped (Optional)
125gms Green Peas
225ml Water
½ Cup Desiccated Coconut, roasted till brown
Salt to taste
Juice of 1 Lemon

METHOD :

Fry Red Chilies, Kali Mirch, Dalchini, Laung, Mustard seeds, Fenugreek seeds, Shahjeera and Cumin seeds in little oil separately. Grind together to a fine powder, to this add Chili paste, Ginger paste and Garlic paste and grind again with little water to make the masala paste.

Heat the remaining oil and shallow fry all the vegetables. Remove from oil, drain and set aside.

In the same Oil, sauté the ground paste for a few minutes. Add the fried vegetables and water. Cover and cook on a low flame till the vegetables are cooked and are well coated with the masala. When cooked, stir in the Coconut and Lemon juice.

Garnish with chopped Coriander Leaves and serve hot with Roti's or Rice.