Cauliflower cut into florets and blanched
Green peas blanched
French beans cut into cubes and blanched
Carrots cut into cubes and blanched
Black pepper powder
Green chillies finely chopped
Fresh coriander leaves finely chopped
Soak cashewnuts in half cup of water for fifteen minutes. Drain and grind to a paste using the pineapple juice. Heat ghee in a pan.
Add ginger paste, garlic paste, pepper powder and green chillies. Sauté for a minute. Add pineapple and cashewnut paste, cinnamon powder, salt and blanched vegetables.
Cook for two minutes. Serve hot garnished with chopped coriander leaves.