2 potatoes, cut in long thin pieces
2 green peppers, long thin pieces
2 carrots, long thin pieces
1 lg. onion, long slices
1/2 c. green peas
2 lg. or 3 med. tomatoes, diced
6 sliced beets, cut in thin long pieces
1/2 tsp. fennel seeds, 2 cloves
1 tsp. curry powder (Garam Masala)
1 tsp. salt
1/2 tsp. turmeric
1/4 tsp. chili powder
2 tbsp. oil
4-6 cherry tomatoes, cut in half or 1 reg. size tomato, cut in 4-6 long pieces

Heat the oil in a work or saucepan over medium heat. Add the cloves, fennel seeds, curry powder, turmeric, and chili powder. Fry for 1 minute. Add the onion slices and saute until golden brown. Add the remaining vegetables and tomatoes, except cherry tomatoes. Cover and cook over low-medium heat for 8-10 minutes, until the vegetables are tender and blended well in sauce.

Add the cherry tomatoes (or the large tomato pieces) and remove from heat. (If the Jalfraize has to be reheated before serving, do not add the cherry tomatoes. Add them after reheating and mix once before serving.)