INGREDIENTS:

1 cup rice
¼ cup carrots (chopped)
¼ cup peas
1 onion (chopped)
1 tsp jeera
2 cloves
1" piece cinnamon
2 big cardamoms
1 bayleaf
1 tbsp oil

For parda

1 cup maida
1 tbsp ghee
oil for deep-frying
1 tsp salt

METHOD:

In a karahi, heat oil and add the chopped vegetables at an interval of two minutes each in the order given and stir-fry uncovered: beans, cauliflower, potatoes, onions, peas, carrots, ginger, garlic, capsicum, cabbage, green chilli.

After 2 minutes of adding green chilli, put in salt, cardamom, chilli powder, garam masala and ketch up.

Mix all well for another 2 minutes. Add cream before serving and garnish with coriander leaves and disiccated coconut.