Chili Mili

Serves: 4  
Cabbage1/2 small 250gshredded
Carrot3 mediumjulienne short
Green pepper2 largejulienne
Peas1/3 cup
Onion2 medium
Tomato sauce15oz can
Cashews1/4 cup
Bay leaf1 medium
Clove1 piece
Cinnamon1-inch stick
Ginger garlic paste1 tsp
Cardamom2 green
Mace1 strand
Oilfor frying
Garam masalato taste
Red chili powder1/2 tsp
Saltto taste
Kasuri methias needed
Coriander powder1 tsp
Water2 cups
Green chili5-6 mediumslit
Turmerica pinch or two
Sugar1/4-1/2 tsp
Cilantrofor garnishchopped

  1. Soak cashews in hot water for 30 minutes, then drain
  2. Blend to smooth paste with little water
  3. Fry whole spices in little oil. Then add onion and fry till soft
  4. Add ginger-garlic paste & green chili and continue frying until brown
  5. Add the tomato mixture, salt, red chili powder, turmeric, and coriander powder
  6. Keep frying until oil leaves the gravy, then add all the cut vegetables
  7. Pour 2 cups of water and reduce heat to medium
  8. Adjust salt, red chili powder, Kasuri methi, garam masala, and sugar
  9. Continue cooking until vegetables are done