Chowgra -- Nawabi sabji with six different vegetables

INGREDIENTS:-

Potatoes - 2 ( cut into 3/4" pieces )
Carrots - 2 medium ( cut into 1 1/4" thick slices )
French beans - 12 to 15 ( cut into 1 1/2" pieces )
Cauliflower - 10 to 12 1" sized florets
Brinjals - 2 ( thin, long - cut into half lengthwise and then cut diagonally into 1 1/2" pieces )
Frozen or boiled green peas
Onion - 3 medium - thinly sliced
Ginger paste- 1 teaspoon
Garlic paste - 1 teaspoon
Salt - as per taste
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1 teaspoon
Yogurt - 1 cup ( whisked till very smooth )

INGREDIENTS for grinding:-

Green cardamoms - 2
Cloves - 4
Bay leaf - 1
Cinnamon - 1/4 " piece
Shah jeera - 1/4 teaspoon


METHOD OF PREPARATION:-

• Heat oil in a kadai. Deep fry potatoes on low medium heat till golden and almost cooked. Remove from oil. Add cauliflower and fry till light golden, for about 2 minutes. Add brinjal and deep fry till they start changing colour. Add the carrots and fry for just a minute to retain their colour. Similarly fry the beans for just a minute. Set everything aside.
• Remove the excess oil from the kadai, leaving about 4 tablespoon oil. Heat the remaining oil and fry onions till golden brown in colour.
• Reduce the heat. Add ginger and garlic and fry for a minute. Add salt, turmeric and red chilli powder. Sprinkle 2-3 tablespoon water and simmer for 2 to 3 minutes for the spices to blend well.
• Keeping the heat to a medium, add the fried vegetables and whisked yogurt. Stir and cook at medium low heat, till the vegetables are fully cooked. Sprinkle a little water while cooking if required.
• Add the ground spices and mix well.
• Serve hot with rotis.