Vegetable Jalfrezi with gravy

Ingredients :

French beans – 10 to 12, diagonally sliced

Potatoes -  3 , cut in thin long pieces and & fried

Carrot - 1, julienned

Green capsicum – 1, julienned

Tomato – 1, julienned

Green peas – 100 gms

Onions – 2, julienned

For gravy :

Tomatoes – 2 , blanched

Ginger – 1 inch piece

Red chilly powder – 1 tsp

Coriander powder – 1 ½ tsps

Turmeric powder – ¼ tsp

Salt - To taste

For tempering :

Oil – 3 tsp

Curry leaves – 10 to 12

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek ( methi ) seeds – ½ tsp

Coriander leaves – little, for garnishing

Method :

Blanch all the vegetables except potatoes and tomato until tender and crisp. Drain the water completly.
Grind the 2 blanched tomatoes ( gravy ingredient ) into puree by adding the ginger piece.
In a large bowl, add the tomato puree + red chilly powder + coriander powder + turmeric powder. Mix evenly and keep aside
In a kadai, heat oil. Add onion juliennes and saute till  golden browned.
Add the prepared gravy mixture and cook for 2 minutes.
Add all the blanched vegetables, tomato juliennes and fried potatoes. Cook for 5 minutes. Garnish with coriander leaves.

Serve hot with chapatis / rotis.