Recipe - Veg Chunks In Tomato Gravy

2 Potatoes scrubbed clean
1 Capsicum
2 small Courgettes; (or cucumbers)
1 Tomato
1 Onion
2 Baby corns
1 Carrot
4 Florets cauliflower; (4 to
5)
1 Spring onions
1 tablespoon Coriander chopped fine
1 tablespoon Cabbage thinly shred

FOR GRAVY
4 Tomatoes; dipped in boiling
; water for 5 minutes
1 teaspoon Ginger and garlic grated
1 Onion finely chopped
1 One half cup Water; (in which tomatoes
; were soaked)
1 tablespoon Cornflower mixed in One half cup
water
1 tablespoon Butter
One fourth tablespoon Oregano
1 tablespoon Red chilli powder
2 teaspoon Sugar
One fourth teaspoon Clovecinnamon powder
Salt to taste.

For Gravy :

Skin tomatoes, Puree or grate.

Heat butter in a deep pan, add ginger garlic and chopped onion.

Fry for a minute. Add puree, and all other ingredients, stirring
continuously.

Bring to boil. Simmer about 78 minutes, keep aside.

Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep
whole if very small), tomatoes, carrot and onions.

Cook the potatoes, corn, courgettes, carrot, onion, capsicum, in a colander
over steam, till firm but done.

In a casserole, pour the gravy.

Place the assorted vegetables in it, press down gently.

Garnish with cabbage, coriander and spring onion. Dot with butter.

Grill under griller till gravy sizzles.

Serve hot with plain or brown bread toasts.

Making time : 45 mins.

Serves : 45 persons.

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