Make a paste of coconut (grated), cinnamon, cloves and 2.5 green chillies.
Take a pressure pan and heat oil in it. Then add bay leaves, one green and black cardamom, saute it for half a second. Add onions and remaining green chillies, fry until golden brown on medium heat. Add turmeric powder stir for a second, then add ginger-garlic paste stir for half-a-second.
Now add all the diced vegetables and stir.
Add the masala paste, chilly powder, salt and fry well for 2 mins on medium heat, now add water and pressure cook it for a whistle.
Once it is cooked, remove the lid. Add yogurt, coriander leaves and garam masala and 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.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.