Vegetable Jalfrezi

Ingredients:

• 2 carrots 
• 18-20 french beans 
• 5-6 baby corns 
• 1/2 medium size green bell pepper (chopped)
• 2 potatoes 
• 2 onions
• 1 tsp. fresh coriander leaves (chopped)  
• 1 tbsp. ginger-garlic paste
• 4 tbsp. tomato puree
• 1/4 tsp. cumin powder
• 1 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/4 tsp. garam masala powder
• 1/4 tsp. sugar (optional)
• 2 tbsp. fresh cream
• 2-3 tbsp. oil
• Salt to taste
• 200 ml water

For tempering:

• 2 dry red chilies
• 1/4 tsp. cumin seeds

Making Procedure:

Peel the carrots and cut into thin medium pieces. French beans cut into 1/2" pieces. Baby corns cut into medium sized pieces. Peel the potatoes and cut into thin slices. Then wash well all the vegetables and keep aside.

Peel the 2 onions and process them (1 finely chopped & another 1 sliced).

Heat oil in a kadai and temper with dry red chilis & cumin seeds. Then add chopped onion and fry for 2 minutes on low to medium heat. Now add onion slices and fry till some edges turn in light brown color.

Add all vegetables and fry till the edges turn light brown in color. Then add ginger-garlic paste, mix well and fry it for 2 minutes. Add tomato puree, salt,
turmeric powder, red chili powder, cumin powder, garam masala powder and sugar.

Mix well and fry it for 2 minutes on low heat. Then add water, stir well and cover with the lid. Cook it for 8-10 minutes on low heat or until the vegetables
are completely done. 

Open the lid and add fresh cream. Stir well and cook for 30 seconds on low heat. Then remove from heat and garnish with few chopped coriander leaves.

Serve warm with roti or rumali roti.