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| Main Ingredients | Cauliflower, Green peas |
| Cuisine | Hyderabadi |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup cauliflower florets, blanched
- 3/4 cups green peas, blanched
- 3/4 cups French beans, cut into cubes and blanched
- 3/4 cups carrots, cut into cubes and blanched
- 2 tablespoons cashewnuts
- 1/4 cup pineapple juice
- 4 tablespoons ghee
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 teaspoon black pepper powder
- 4 green chillies, finely chopped
- 1/4 teaspoon cinnamon powder
- 2 tablespoons finely chopped fresh coriander leaves
Method
- 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.
Nutrition Info
| Calories | 815 |
| Carbohydrates | 29.7 |
| Protein | 16.1 |
| Fat | 70.3 |
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