Instructions: Dry roast peanuts or cashews lightly. Dry grind coarsely.

Semi puree tomatoes and capsicum together.

This should be done in a food chopper or grated.

Chop onions very fine or run in a chopper.

Heat oil or ghee in a heavy pan.

Add ginger garlic and stir for a moment.

Add onions and stir fry till light pink.

Add tomato capsicum puree, stir bring to boil.

Add all other masalas, salt, sugar and crushed nuts. Stir.

Add veggies at this stage. Mix.

Cover and simmer till gravy is thick and fat starts separating.

Garnish with coriander before serving.

Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.

Makes: 2 cups

Making time: 20 minutes

Shelflife: 2 days refrigerated

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