Ingredients

• Potato – 100 grams
• Peas – 50 grams
• Cauliflower – 100 grams
• Carrot – 100 grams
• Beans – 50 grams
• Capsicum – 1
• Cabbage – 100 grams
• Ground cardamom – ½ teaspoon
• Dry ginger powder – ½ teaspoon
• Fennel powder – 1 teaspoon
• Asaphoetida – A pinch
• Curd – 300 grams
• Sauce – ½ cup
• Red chili powder – ½ teaspoon
• Oil or butter – 2 tablespoons
• Salt to taste
• Saffron – A pinch

Method

1. Cut all the veggies in small pieces.

2. Take a heavy-bottomed pan.

3. Add oil or butter to it.

4. Add asaphoetida to it.

5. Add all the veggies except capsicum.

6. Sauté for 5 minutes.

7. Add all the other ingredients and sauté for 3 minutes.

8. Add capsicum.

9. Now take some dough.

10. Cover the wok.

11. Cover the opening between wok and plate with dough.

12. On low flame, cook for 20 minutes or till the dough is completely dry.

13. Now switch off the flame and serve hot.