Vegetable Jaipuri

Ingredient for boil:
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped carrot.

· Boiled all together for 3 minutes into cooker.

Ingredients for the paste:
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger,
5-6 pieces garlic.
· Mix and grind into paste.Ingredients for dry masala:
5-pieces cinnamons,
4-pieces cloves,
6-pieces black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds. · Mix and grind into dry powder.
Ingredients for curry:
2-tbsp chilli powder,
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
1-tbsp grated beetroot (optional),
2-tbsp oil,
1\2-lemon juice (optional),
Salt to taste,
Coriander leaves for garnish.

Method:
Step 1: Heat the oil in tava and add the ground paste in it.

Step 2: Then add the dry masala powder and heat for 2-minutes.

Step 3: If you want red color then add chopped beetroot in it.

Step 4: Then add turmeric powder, chilli powder, salt, and sugar.

Step 5: After that add boiled vegetables and heat for 2-3 minutes.

Step 6: Mix well and turn off the flame.

Step 7: Decorated with coriander leaves and tomato.

Serve hot with roti or parrtha.