Serves: 4

Preparation time: 15 mins.

Cooking time:  20 Mins.


For the stew:

2 cups mixed vegetable (potatoes, peas, tomatoes, pumpkin, French beans, cauliflower, carrots, lentils, cucumber)

a pinch of turmeric

½ tsp. coriander powder

½ tsp. cumin powder

1 cup water

1 tbsp. ghee or oil

3 nos. cloves (crushed)

¼” piece cinnamon, crushed

1 pod garlic, skinned and crushed

1 onion, chopped

1/3 cup coconut

1 tsp. khukhus

1/3 cup curd

salt to taste

For the chilli paste:

5 nos. green chillies

1 small bunch of coriander leaves

¼” piece ginger

Fry all the ingredients in a little oil and grind to a paste


1.     Heat the oil in a tawa and fry onions for 1 minute.  Add cloves, cinnamon, garlic and fry again for a few seconds.

2.     Mix all the chopped vegetables, turmeric powder, coriander powder, cumin powder, water and cook over a low flame till vegetables are tender, stirring often.

3.     Add chilli paste.

4.     Cover and cook over low flame for 5 mins.

5.     Add salt, coconut and khus khus paste and bring to a boil and simmer for 10 mins,

6.     Remove from fire and allow to cool.

7.     Stir in curd and serve.

Recipe by Rehana khambaty


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