• Ingredients :
  ½ kg: Mixed vegetables-chopped
  2 tbsp: Yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
  ½ cup: Onion-grated
  1 tsp: Ginger-garlic paste
  2 tsp: Lemon juice
  1 ½ tsp: Salt
  2 tbsp: Oil .
• 
  Dry Roast Separately and Grind :
  1/4 cup: Dry grated coconut
  1/4" stick: Cinnamon
  1/2 tsp: Cloves
  ¼ tsp: Peppercorns and black cumin
  1 tbsp: Coriander seeds
  1 tsp: Dagar phool (available in Bombay, Pune, etc.)
  1/4 tsp: Broken up mace
  2-3: Kashmiri mirchi .

1. Heat oil and add the onions and stir-fry till light brown.
2. Add the ground masala, sauté till well mixed and add the vegetable mixture.
3. Bring to a boil, lower the heat and simmer 3-4 minutes and serve.

Making Time: 20 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note: Avoid adding addtional water to this cuisien while cooking. Instead cook it in its own water. It would taste delicious. It can be taken along with Rice or roti. Vegetables can be added according to one's choice like potatoes, cauliflower, babycorns, peas, carrotes etc.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.