Method of Preparation

1_ String the beans and peel the carrots. Halve the capsicums and remove the seeds. Cut all the vegetables into ¼ cubes. Separate the cauliflower into small florets. Wash tomatoes and chop them roughly. Peel onions and slice them. Peel and wash ginger.
2_ Grind coriander and cumin seeds and three red chillies coarsely.
3_ Grind garlic, green chillies and half the ginger to a paste. Make julienne of the rest of the ginger. Finely chop the coriander leaves.
4_ Heat oil in a pan. Add the coarsely ground masala. Add the sliced onions and sauté till golden brown.
5_ Add ginger-garlic-green chilli paste and suté for one minute. Add the vegetables except capsicum and stir. Cook covered on low heat till carrots are almost done. Sprinklea little water if necesary.
6_ Add turmeric powder, coriander powder and red chillie powder. Stir continously. Add tomatoes, salt and half cup of water and cook till the vegetables are cooked and the water has dried up.
7_ Add capsicum and salt, cook for four to five minutes on a low flame.
Sprinkle garam masala powder.
8_ Serve hor, granished with ginger julienne and choppd coriander leaves.