|2 cups Sona Masoori Rice||1 pinch Hing||Ghee|
|1/2 cup Tur Dal||1 pinch Turmeric||Salt|
|1 cup Squash cubes||1 tbsp Jaggery|
|1 small Bell Pepper||3 tbsp Dhania Seeds|
|1 medium Tomato||6-8 Dry Red Chillies|
|2-3 Drumstick pieces||1 tbsp Chana Dal|
|1/2 cup peas||1/4 cup Coconut|
|1 small Eggplant||1 tsp Methi Seeds|
|1 medium carrot||1 tsp Mustard Seeds|
|3-4 medium Okra||6-8 Curry leaves|
|1 small Onion|
Chop all vegetables into 1-inch pieces.
In a small skillet, roast the dry red chillies, dhania seeds, methi seeds and chana dal until golden.
Grind this into a fine paste along with the coconut and 1/2 cup water.
In a pressure cooker pan, add 2 tbsp of ghee and let the mustard seeds and curry leaves splutter.
Add the onions and saute for about 3-5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.
Add the turmeric, hing, salt, jaggery and coconut chilli paste.
Close the cooker and cook for about 4 whistles.
Garnish with Ghee and serve.