Vegetarians — tok! tok! you there! Just go nuts…full Protein, finally!

I like this recipe when mommy makes it, she is really good at it! Well…I atleast tried, thats all I could say. When she prepares it, it comes out in real beet-rooty color! Maybe veggie pick is also matter here! Well…anyway, worth trying, right!

Ingredients

Double Beans 1/2 kilo (after peeling makes just 200-300 grams)
Fresh Peas 1/2 kilo (after peeling makes just 200-300 grams)
Choice of your veggies 250 grams(I used beets, carrot and turnips)
Onions 2 finely chopped
Tomatoes 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Yogurts 1 cup(just soft like silk and not yet tangy)
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 – 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground…maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger – garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder, veggies, double beans, peas and yogurts. Cover and cook over medium heat.

When the veggies are done….add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve warm to go with chapathis. One can try this even with plain rice too.