Ingredients

• 2 potatoes, scrubbed clean
• 1 capsicum
• 2 small courgettes (or cucumbers)
• 1 tomato
• 1 onion
• 2 baby corns
• 1 carrot
• 4-5 florets cauliflower
• 1 spring onion
• 1 tbsp coriander, chopped fine
• 1 tbsp cabbage, thinly shred
• For Gravy:
• 4 tomatoes, dipped in boiling water for 5 minutes
• 1 tsp each ginger and garlic, grated
• 1 onion, finely chopped
• 1.5 cups water (in which tomatoes were soaked)
• 1 tbsp cornflower, mixed in 1/2 cup water
• 1 tbsp butter
• 1/4 tbsp oregano
• 1 tbsp red chilli powder
• 2 tsp sugar
• 1/4 tsp clove-cinnamon powder
• salt to taste

How to Make Vegetable Chunks in Tomato Gravy

• For gravy:
• Puree the tomatoes.
• Heat butter in a deep pan, add ginger, garlic and chopped onion.
• Fry for a minute. Add puree and all other ingredients, stirring continuously.
• Bring to a boil. Simmer for about 7-8 mins and keep aside.
• Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep whole if very small), tomatoes, carrot and onions.
• Cook the potatoes, corn, courgettes, carrot, onion and capsicum in a colander over steam, till firm but done.
• In a casserole, pour the gravy.
• Place the assorted vegetables in it and press it down gently.
• Garnish with cabbage, coriander and spring onion. Dot with butter.
• Grill on a griller till gravy sizzles.
• Serve hot with plain or brown bread toasts.