When the client asks you to make something u never have, you reach out to some tried and tested sites for recipes. I have followed Hebbars Kitchen for this one and didn’t make any changes since I was making it for the first time. You can get the recipe from the site or as detailed below taken from there.
VEGETABLES TO BOIL:
• ½ medium sized potato, cut into thick pieces
• 1 small carrot, cut into thick pieces
• 5 beans, chopped
• 1 cup gobi / cauliflower, florets
• 2 cups water
• ½ tsp salt
• 1 tsp sesame seeds / til / ellu
• 1 tsp poppy seeds / khus khus / gasgase
• ½ tsp cumin seeds / jeera
• 1 tsp coriander seeds / daniya seeds
• 1 inch cinnamon stick / dalchini
• 2 cloves / lavang / lavanga
• 1 cardamom pod / elachi / ellaki
• 4 black pepper / kali mirch
• 3 dried kashmiri red chili
• 2 tbsp coconut, fresh
• 3 tbsp oil
• 1 medium sized onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 medium sized tomatoes, finely chopped
• ½ capsicum, cubed (colour of your choice)
• ½ tsp turmeric / haldi
• salt to taste
• 1 cup water
• 3 tbsp coriander leaves, finely chopped
- firstly boil vegetables along with little salt for 10 minutes.
- in a large kadai dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds.
- also take cinnamon, cardamom, cloves, pepper, red chili and coconut.
- dry roast and blend to smooth powder without adding any water. keep aside.
- heat oil and saute onions add ginger-garlic paste.
- then add tomato and saute well.
- furthermore, add capsicum and saute slightly.
- also add prepared masala and salt to taste.
- saute well till the oil separates from the masala.
- further add boiled vegetables, water add coriander leaves.
- cover and simmer for 15 minutes.