Number of Servings: 42 cup each of Carrots, Peas, Beans, Potatoes, Cauliflower (chopped diagonally)
1 Aborigines or Long thin Brinjals (sliced)
1 Onion (finely chopped)
1 tsp Ginger Paste
3-4 cloves Garlic (minced)
1 tsp Red Chili Powder
1 tsp Green Cardamom Powder
¼ tsp Turmeric Powder
½ tsp Clove Powder
½ tsp Cinnamon Powder
2 tbsp Oil
½ cup Yogurt
Lemon Juice of 1 lemon
Salt
1 Bay Leaf

1. Blanch potatoes and peas.
2. Fry carrot, cauliflower, aborigines and beans separately in the oil.
3. In a pan, heat oil and add bay leaf, garlic, ginger and onion. Cook till onion are brown.
4. Add yogurt, turmeric, red chilies and salt.
5. Add blanced potatoes and peas along with all the fried vegetables.
6. Add cardamom, cinnamon qnd clove powder.
7. Add lemon juice and cook for sometime.
8. Serve hot.