1 lb. cauliflower
1 sm. beetroot
A few cabbage leaves
2 carrots
1/2 lb. French beans
Salt to taste
1/2 lb. new potatoes
1/4 lb. butter oil
2 tbsp. chopped ginger
2 onions, sliced
3-4 red chilies, chopped
1 tsp. crushed black pepper
8 oz. cream, beaten
4 oz. tomato puree
8 oz. yogurt
1/2 lb. green peas
1 tsp. sugar
1 tsp. lemon juice

Cut cauliflower, beetroot, cabbage and carrots into small pieces and the French beans into 2-4 diagonal sections, depending on the size. Boil with a little salt until half cooked, then drain.

Scrub and cut new potatoes into half, leaving very small ones whole. Fry in butter until light brown. Remove to a dish. In the same oil, lightly brown ginger and onions before adding the boiled vegetables, fried potatoes, chilies and black pepper. Fry for a further 10 minutes.

Mix cream with tomato puree and yogurt. Add this to the vegetable mixture, followed by green peas, sugar and salt. Stir to mix, then cover the pan and simmer until all vegetables are cooked. Add lemon juice. Some steamed prawns may be added, if desired. Serve with bread or rice. Serves 10.