Ingredients:

2 large onions, sliced
2 1/2 cups stock
2 cloves garlic, crushed
1 Tblsp cumin seeds
1 Tblsp dark mustard seeds
2 - 3 dried red peppers
1 Tblsp dried and crushed curry leaves
3 Tblsp vegetable oil
1 1/2 tsp cumin
1 1/2 tsp ground coriander
1/2 tsp allspice
1/2 tsp tumeric
1/2 tsp ground ginger
1/4 tsp cayenne pepper (to taste)
1 small red and 1 small yellow pepper, chopped
3 carrots, peeled and coarsely chopped
2 large ripe tomatoes, diced
2 medium boiling potatoes, peeled and cut into 1 1/2 inch dice
1 large cauliflower, trimmed and broken into florets
juice of 1 lemon
salt to taste
1/2 pound of green beans, trimmed and cut into 1 1/2 inch lengths
3 Tblsp plain yogurt (optional)

put the oil in a large sauce pan and add in the cumin and mustard seeds, along with the dried peppers and curry leaves. Cover and heat over high heat until the seeds begin to sputter. Add the onion slices and fry until the onion is slightly translucent. Then add the tomatoes and continue to fry over medium heat. After 3 minutes, mash the tomatoes to make a paste.

Stir in 1 1/2 cups stock to the paste, then add the garlic, spices, peppers and carrots. Reduce the heat and simmer until the mixture is very thick, with no remaining liquid. Do not rush, or the spices will not evenly distribute through the vegetables. Heat a few minutes after the liquid disappears and then mash the mixture again.

Toss in the potatoes and cauliflower and mix well. Add in the remaining stock and the lemon juice. Season with salt and then bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Stir in the green beans and simmer for an additional 5 minutes, until all the vegetables are well cooked. Remove the cover and add the yogurt, if desired. Then continue heating, uncovered, until the desired consistency of the gravy is obtained.