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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.