Vegetable Stew

Ingredients

Onion -- 1 medium (finely chopped)
Potato -- 2 medium (cut into one inch sized)
Carrots -- 2 medium (cut into one inch Cubed)
Beans -- 12-15 (cut into one inch sized)(string beans)
Cauliflower -- 1/4 (separate the florets)
Green peas - 2 tbspn
Ginger - Garlic paste -- 11/2 tspn
Green chillies - 3-4 nos
Coconut - 1 Cup (freshly grated)
Cinnamon - 1 small stick
Cloves -- 2 nos.
Bay Leaves -- 2-3 nos.
Green Cardamom -- 2nos each
Yogurt -- 2 tbspn
Turmeric powder -- 1/2 tspn
Chilli powder -- 1 tspn (asdesired)
Garam masala - 1/2 tspn
Oil -- 2 tbspn
Water -- 11/2 cups (if required you can addmore)
Chopped Coriander leaves -- 2 tbspn

Method:

1. Wash all the vegetables well. Make a paste of coconut (grated), cinnamon, cloves & 21/2 green chillies.
2. Take a pressure pan heat oil in it, then add Bay leaves, on green & black cardamom, saute it for half a second, then add onions & remaining green chillies, fry until golden brown on mediumheat, add turmeric powder stir for asecond, then add ginger-garlic paste stir forhalf-a-second.
3. Now add all the diced vegetables stir for a second, add the masala paste, chilli powder, salt and fry well for 2 mins on medium heat, now add water pressure cook it for one whistle.
4. Once it is cooked remove the lid add yogurt, coriander leaves & garam masala, let it boil on low heat for 3-4 mins if it is too thick more water can be added. Check the salt. Serve hot with Phulkas or rice.