Kadai Vegetable

Ingredients
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• Vegetables - 1 cup (potato, carrot, beans, green peas)
• Onion Diced- 1/2 cup
• Bell Pepper (Green and Red ) - 1/4 cup
• Ginger- 1 small piece
• Onion - 1/2 (finely chopped)
• Tomato  puree  - 2  tbsp
• Green chilly  -  1
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Kashmiri Chilly powder - 1 tsp
• Coriander powder- 1tsp
• Coriander leaves - for garnishing
• Curry Leaves
• Salt - to taste
• Sugar - 1 pinch
• Oil - 3 tbsp 
• Butter -1 tbsp
• Water - As needed

To dry roast and grind
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• Dried  Kashmiri Red Chilli - 2
• Coriander Seeds -  1tsp
• Peppercorns  - 4 
• Cumin - 1/2 tsp
• Fennel -1/2 tsp
• Cinnamon -1 small piece
• Cardomom- 1
• Cashewnuts - 6

To grind to paste (wet paste)

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• Ginger garlic paste - 1 tsp
• Curd - 1 tbsp
• Coriander leaves- 1 tbsp

Method
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1. In a pan dry roast the ingredients in the given order and powder it into a coarse powder.
2. In  a mixer grind ingredients to smooth paste.
3. Cook the vegetables using water, little salt and a pinch of sugar (to retain colour) and keep aside.
4. In a kadai add oil.Saute  diced onions and bell pepper for few mins and keep aside..
5. In the same kadai add butter and melt.To it add jeera,  little ginger garlic paste  and saute  for few minutes.
6. Add chopped onions and saute till light brown.
7. Add wet paste and dry coarse powder and saute for a while.(If  needed add little water).
8. Add tomato puree and saute till oil oozes out from gravy.
9. Now add cooked vegetables and mix well. 
10. Add 1 cup water .Cover and cook till gravy thickens.
11. Add diced sauted onion and capsicum and mix.
12. Garnish with chopped coriander leaves and ginger julienne.
13. Taste best with chapathi, naan, roti