Ingredients:

•2 Kiwi
•8-10 Cashewnuts soaked in water with a pinch of turmeric for 2-3 hours
•1Onion medium
•2-3Green chillies
•1inch Ginger
•6-8 Garlic cloves
•4 tbsps Oil
•1 tbsp Cumin seeds
•1 1/2 tbsps Coriander seeds
•1/2 cup Scraped coconut
•1/2 tbsp Turmeric powder
•1 cup Fresh coriander leaves,roughly chopped
•1/2 cup Yogurt
•1 medium Carrot peeled, cut into cubes and boiled
•6-8 French beans stringed, cut into diamonds and blanched
•7-8 small Cauliflower florets,boiled
•2 tbsps Green peas,boiled
•1/2 tbsps Garam masala powder
•Saltto taste
•Fresh mint (pudina)a sprig
•Red capsicum,for garnisha few strips

Method:

Slice onion and finely chop green chillies, ginger and garlic cloves. Heat 2 tbsps oil in a non stick pan. Add cumin seeds and coriander seeds and saute till fragrant.Add onion, green chillies, ginger and garlic and sauté till onion becomes brown.Add coconut, turmeric powder and coriander leaves and mix well.
Switch off the heat and transfer the mixture into a mixer jar. Add yogurt and grind into a smooth paste. Transfer into a bowl. Roughly chop the kiwis and grind into a purée.Heat the remaining oil in another non stick pan. Add the coconut-coriander paste and saute for 5-6 minutes. Add the kiwi pulp, cashewnuts, carrot, French beans, cauliflower, green peas and mix. Add 3 cups water, garam masala powder, salt and mix well. Bring it to a boil and cook till the gravy thickens.Transfer into a serving bowl, garnish with a mint sprig and few strips of red capsicum. Serve hot.

Benefits of Nilgiri Kiwi: