Ingredients : (Serves: 2)
- 2 cups: Boiled Peas
- 1big: Chopped and Boiled Carrot
- ½ cup: Tomato Sauce
- 1 tsp: Sweet Lime
- 1 small: Apple
- 1 medium size: Banana
- ¼ quantity: Pineapple
- 10-15: Cashew nuts
- 18-20: Raisins
- ¼ cup: Curd
- ¼ cup: Cream
- 1 tbs: Ghee
- 3 tbs: Butter
- Salt to taste
For Dry Masala
- 1 tsp: Cumin seeds
- 2 tsp: Poppy seeds (Khus Khus)
For Wet Masala
- 1 big: Onion
- 1 tsp: Cardamoms
- ¼ cup: Shredded Coconut
- 3-4: Green Chillies
For Decoration
- Chopped Cherries
- Grated Cheese
- Chopped Coriander leaves
Method
- Grind the dry and wet masalas separately and keep aside.
- Chop all the fruits finely.
- Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
- Pour butter to ghee and heat. Put wet masala and fry well. Add the
dry masala and salt and sauté well for some time. Add carrots and
peas and mix well. Mix curd and cream together and add it to the gravy.
Sauté well by adding tomato sauce. Add chopped fruits, fried
cashew nuts and raisins and boil till gravy thickens and the oil
separates.
- Remove from fire and garnish with grated cheese, coriander leaves
and chopped cherries.
- Serve hot with naan, roti or paratha.
