INGREDIENTS
7-8 mushrooms, 1 red capsicum, 1 green capsicum, 1 tomato, cut lengthwise, 1 carrot, medium-sized, 6-8 beans, 6-7 baby corn, 70 g cauliflower, 12 Kashmiri chillies, 2 tsp whole coriander seeds
For the kadai gravy
2 bay leaves, 10 g green cardamom, 2 tsp garlic, chopped, 2 green chillies, chopped, 200 g tomatoes, 4 tbsp tomato puree, a pinch of kasoori methi, 1 tsp garam masala, 4 tsp oil
METHOD
• Chop the mushrooms, each into two halves. Cut the remaining vegetables into long strips.
• Heat water in a vessel and bring the vegetables to a boil.
• Remove and wash the vegetables in cold running water.
• Heat a frying pan; add the red chillies and coriander seeds and dry-roast on low heat.
• Crush the roasted chillies and coriander and make a coarse mixture. Keep this kadai masala aside.
• To prepare the gravy, heat oil in a kadai, add the bay leaves, green cardamom and garlic. Sauté for 2- 3 minutes.
• Add the roasted kadai masala powder and sauté for a while.
• Mix in the chopped green chillies and sauté again.
• Add the chopped tomatoes and sauté for 12 minutes.
• Mix in the tomato puree, kasoori methi, garam masala, salt and a little water. Let it cook for a while.
• When the masala starts leaving the sides of the pan, remove from heat and keep it aside.
• Now heat oil in a separate pan and add the kadai masala powder.
• Mix in the boiled vegetables and sauté. Add the kadai gravy, fresh coriander and salt.
• Sprinkle garam masala and check the seasoning.
• Remove from heat, garnish with tomatoes, ginger juliennes and coriander and serve hot.
