Method: Peel washes and cut potatoes and carrot in half inch sized cubes. String, wash and cut French beans diagonally. Wash and slit brinjals into two. Peel wash and chopped onions, grind ginger and garlic into paste, wash and drain green peas. Clean wash and chop fresh leafy vegetables. Chop green chilies. Heat oil in wok adds onion and sauté till light brown. Add green chilli and ginger garlic paste and sauté for a min. add tomato puree and dry masalas and mix well. Now add curd and cashew paste in it. Add all vegetables and simmer, covered, till the vegetables are cooked. Add fenugreek leaves, coriander leaves and stir and cook for three to four minutes. Serve hot with Indian bread of your choice.
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