A mixture of vegetable (about a cup full)
Carrots, green beans, red peppers
Cashew nuts – small cup
1 chopped onion
1 tomato
Finely chopped garlic – 3 pods
1 green chili
1 tsp cumin seeds
4 cloves
2 inch piece cinnamon
3 cardamoms
1 tsp garam masala powder
1 tsp turmeric powder
1 tsp coriander powder
¼ cup pineapple pieces
2 tsp raisins
½ cup milk
¼ cup yoghurt
Coriander leaves to garnish
Soak a small cupful of cashew nuts in warm water for 15 minutes and then grind to a paste. Heat oil in a pan. Add cumin seeds, cloves, cinnamon and cardamom. Sauté for 10 seconds. Add onion, garlic and green chilly. Fry till onions turn golden brown. Add tomato and other veggies (except peppers), turmeric powder, coriander powder, garam masala and some salt. Sauté for a couple of minutes. Add ½ cup of water. Close the pan with a lid and simmer for 5-7 minutes or until the veggies are cooked. Add peppers and sauté for 2 minutes. Add m ilk, yoghurt, the cashew nut paste, pineapple, raisins and salt and cook for 5 minutes. Garnish with coriander leaves.
