VEG KURMA

Recipe:

• Boil 100 gms green peas, 50 gms beans, ¼ kg cauliflower,
• 1 potato, 1 carrot, 1 onion with salt and keep aside.
• Heat oil in a pan or kadai, fry 1 onion finely chopped, add 1 teaspoon ginger garlic paste, 1 tomato finely chopped, cashewnut paste 1 tablespoon (optional).
• When fried well add cooked vegetables,
• 2 tablespoon Boston’s Vegetable Kurma Masala Powder. ½ cup of coconut milk can be added for good taste. Let it boil for 10 minutes.
• Serve hot with chapati or rice.