Vegetable Kashmiri

Ingredients:

Cauliflower: 1 cup (florets)

Potatoes: 2 large (cut into chunks)

Ladies finger: 1 cup(cut into 1 inch pieces)

Curd :1 cup

Water: 1/2 cup

Oil: 2 teaspoons

Chilli powder: 1 teaspoon

Salt: to taste

Ingredients for dry masala:

Cumin seeds: 2 teaspoons

Black peppercorns: 8

Green cardamom: 2 (seeds only)

Cinnamon stick: 2 inches

Nutmeg: 1/2 teaspoon (grated)

Procedure for dry masala: 

Grind together all the above ingredients into fine powder.

Ingredients for wet masala:

Green chillies: 2

Ginger: 1 inch

Procedure for wet masala :

Grind together all the above ingredients into paste.

Main procedure:

Heat oil in a large sauce pan and cook wet masala for 1 minute, stirring all the time.

Add the chilli powder, salt and ground dry masala and cook for another minute, stirring all the time to prevent the spices from sticking.

Stir in potatoes, cover and cook for 10 minutes over low heat, stirring occasionally.

Add the cauliflower and ladies finger and cook foe 3 minutes.

Add the curd and water. Bring to boil, then reduce the heat. Cover and simmer for 10 minutes,or until all the vegetables are tender. Garnish with coriander leaves and serve.