Vegetable Dhurandari

Ingredients 

• 1 cup cauliflower florets, blanched
• 3/4 cups green peas, blanched
• 3/4 cups French beans, cut into cubes and blanched
• 3/4 cups carrots, cut into cubes and blanched
• 2 tablespoons cashewnuts
• 1/4 cup pineapple juice
• 4 tablespoons ghee
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1/2 teaspoon black pepper powder
• 4 green chillies, finely chopped
• 1/4 teaspoon cinnamon powder
• 2 tablespoons finely chopped fresh coriander leaves 

Method

1. Soak cashewnuts in half cup of water for fifteen minutes. Drain and grind to a paste using the pineapple juice. Heat ghee in a pan.
2. Add ginger paste, garlic paste, pepper powder and green chillies. Sauté for a minute. Add pineapple and cashewnut paste, cinnamon powder, salt and blanched vegetables.
3. Cook for two minutes. Serve hot garnished with chopped coriander leaves.

Nutrition Info