Vegetable curry

Potato 1, peeled and diced
Carrot 1, peeled and diced
Beans, 1 handful, cut into 1/2 inch pieces
Cabbage, 1/2 cup, cut into small strips
Cauliflower, small, cut into florets
Green peas, peeled, 1/2 cup
Onion, chopped, 1 big
1 tsp of ginger garlic paste
1 tbsp oil
1 inch piece of cinnamon
2 pieces of clove
1 tsp of aniseeds
1 cardomom.
1tsp of chilli powder
2 tsp of coriander powder
1/2 tsp of turmeric powder
1 or 2 tsp of salt

Method:
Heat 1 tbsp oil and put in 1 inch piece of cinnamon, 2 pieces of clove, 1 tsp of aniseeds and 1 cardomom.
When they crackle add the chopped onion and saute till transparent.
Add the cut vegetables and saute well
Add 1tsp of chilli powder, 2 tsp of coriander powder and 1/2 tsp of turmeric powder and about 1 or 2 tsp of salt according to your taste, along with 1 cup of water.
Pressurecook till done (about 5 minutes), not too mashed.
This can be used as a side dish for rotis or puris.
It can be used for making vegetable bondas or samosas or vegetable sandwiches. Use less water if it is used for these purposes.