Marathi Vegetable

Preparation Time : 20 mins.
Cooking Time : 25 mins.

Serves 4.

Ingredients

1 cup mixed boiled vegetables (carrots, French beans, green peas)
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
¼ cup milk
a pinch sugar
salt to taste
1 teaspoon oil

For the gravy

1 cup onions, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
4 to 6 curry leaves
¼ cup desiccated coconut
1 cup tomatoes, chopped
¼ teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
1 tablespoon oil
salt to taste

For the garnish

2 tablespoons chopped coriander

For the gravy

1. Heat the oil in a pan, add the onions, ginger, garlic and curry leaves and sauté for 4 to 5 minutes over a slow flame.
2. Add the desiccated coconut and allow it to brown lightly.
3. Add the tomatoes, turmeric powder, chilli powder and salt and cook till the tomatoes are cooked.
4. Cool completely and grind into a fine paste.

How to proceed
1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida and then the gravy.
2. Cook over a slow flame till the gravy thickens and the oil starts to separate from the masala.
3. Add the milk and 1 cup of water and allow it to come to a boil.
4. Add the vegetables, sugar and salt and mix well.
5. Serve hot, garnished with the coriander.