Ingredients
1/2 cup long cut french beans, parboiled
1/2 cup long cut carrots, parboiled
1 cup potatoes, parboiled and cubed
1/2 cup green peas, parboiled
2 tbsp raisins
2 tbsp cashewnuts, chopped
2 tbsp pineapple, chopped
1 large tomato, chopped
2 tsp tomato sauce or puree
1 large onion, sliced
2-3 tbsp ghee (clarified butter)
Salt to taste
1-2 tsp chopped coriander leaves for garnish

Roast and powder using a coffee grinder:
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp saunf (fennel) seeds
1 tsp peppercorns
1 stick cinammon
1-2 cardammom
2-3 cloves

Blend the following to a smooth paste:
8-10 green chillies
1 " piece ginger
6-7 garlic flakes
1 tsp curd

Method
Heat the ghee and add the sliced onion.
When the onion starts browning, add the 
blended paste and fry, stirring continously
for about 3-4 minutes.
Now add the tomato sauce and the powders.
Fry for one minute.
Add all the vegetables(inc, tomatoes), cashewnuts, 
rasins and pineapple.
Mix in salt to taste.
Add about 1/2 - 1 cup of water and let it
simmer for about 3-4 minutes.
Increase the heat and let it come to a boil.
Remove from heat and garnish with chopped coriander
leaves.
Serve hot with chapatis or plain rice.