A few weeks ago, we went to a Indian vegetarian restaurant. I ordered naan and a mixed vegetable dish (which I fell in love with). The tragedy is that I don’t remember what its called. I’m one of those people who hardly read the names of the dish on the menu. I believe that names can be misleading especially the ones on menus! Instead, I will zoom into the ingredients and then figure if I want to order that or not. What would please me the most, of course, is if the menu comes with pictures which makes deciding so much easier and a lot more fun. I believe the cliche a picture speaks a thousand words is very true especially in the food biz. I’d order what pleases my eye most rather than bother with reading the ingredients and imagining if my tastebuds will be offended or appeased. While trying out some recipes I found in my cookbook - a present from my brother on my last birthday - I guessed that this must be the dish that I fell in love with. And I was right. And it tasted even better because I made it myself with some changes.

Ingredients:

2 carrots - peeled and cut into 3 inch long segments. Then cut each third lengthwise into halves. Slice each half lengthwise into 3 parts.
1/4 of a cauliflower crown - cut into florets
2 tomatoes - diced/cubed into large pieces
10 short beans - peeled and cut into 3 inch long segments
2 tbsp tomato puree
1 cup water
salt to taste
3 tbsp oil
4 sprigs of cilantro - chopped

Ingredients to grind:
 
1 large onion
1 can (5oz) tomato juice
2 cloves garlic
2 springs cilantro

Spices:

2 tbsp coriander powder
1/2 tbsp chilli powder
1 tsp tumeric powder
1/2 tsp cumin powder

Ingredients for frying:

1 cinnamon stick - abt 5cm long
6 cloves
4 cardamoms

Method:

1. Prepare the ground ingredients.
2. Add the spices to the ground ingredients.Set aside.
3. Boil some water in a pot with about 1 tbsp of salt. When boiling, add the carrots. Cook for 2 minutes.
4. Remove the carrots with a slotted ladle (see ondeh-ondeh recipe for picture).
5. Do the same for the cauliflower and beans.
6. Drain the vegetables in a colander.
7. In a pot, heat oil, add ingredients for frying. Fry for 1 minute.
8. Add the ground ingredients and salt. Stir and fry til fragrant.
9. Add tomato puree and cook for about 5 - 10 minutes on low heat. Stir occasionally.
10. Add water and carrots. Stir to mix well.Cover and cook for 5 minutes on medium heat.
11. Add the cauliflower and beans. Stir to mix well. Cover and cook for 5 minutes.
12. Add tomato. Stir and cover. And turn off the fire.
13. Garnish with chopped cilantro.
14. Serve with naan, white rice or tomato rice.

Tips:

• To save time, grind the ingredients while the vege is boiling. 
• You will want to have the pot cover on hand once you’ve added the tomato puree. So that you don’t have to wipe the counter and stove too much. 
• The original recipe uses fresh tomatoes instead of tomato juice. And canned peas.