Ingredients:

* 60 ml Curd
* 3 tbsp Ghee
* 2 Bay leaves
* 125 ml Water
* 1 tsp Chilli powder
* 1 tsp Vegetable Oil
* ½ tsp Garam Masala
* Salt acording to taste
* 180 gms Carrot, sliced
* 250 ml Coconut cream
* 300 gms Onions, sliced
* 150 green Beans, halved
* 2 pods of Garlic, crushed
* 2 tsp finely grated Ginger
* 4 Cardamom pods bruised
* 300 gms Cauliflower florets
* 120 gms sliced baby Brinjal
* 2 tbsp chopped Mint leaves
* ¼ tsp cracked Black Pepper
* 400 gms Potatoes, chopped
* 1 tsp ground Coriander seeds


Method:

1. Combine curd, garlic, ginger, salt, pepper and spices in small bowl; stand 15 minutes.
2. Heat ghee and oil together in large pan.
3. Cook onions stirring until onions are golden brown.
4. Add bay leaves, potatoes, carrot, cauliflower and brinjal; cook stirring 5 minutes.
5. Add curd mixture, water and cream; simmer covered for about 15 minutes or until potatoes are just tender.
6. Add beans; simmer, uncovered further 5 minutes or until beans are just tender. Just before serving, sprinkle with mint leaves.

Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.