Ingredients: 2 cups roughly chopped tomatoes, 1/2 cup shredded cabbage, 1/2 cup grated carrot, 2 tbsp oil, 1/2 cup finely chopped onions, 1 bayleaf (tejpatta), 2 cloves (laung / lavang), 4 peppercorns (kalimirch), 12 mm (1″) piece cinnamon (dalchini), 1 tbsp cornflour dissolved in 1/4 cup of cold water, 4 tbsp canned baked beans, salt to taste
For The Garnish: 1/2 cup grated processed cheese
Method: Combine the tomatoes and 4 cups of water in a deep kadhai and cook on a high flame for 8 to 10 minutes. Remove from the flame and allow the mixture to cool. Once cooled, blend in a mixer to a smooth mixture. Keep aside.
Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the bayleaf, cloves, peppercorns and cinnamon, mix well and sauté on a medium flame for a few seconds. Add the cabbage and carrots, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the prepared tomato base, cornflour-water mixture, mix well and cook for a minute, while stirring continuously. Add the salt and baked beans, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with cheese. Recipe by Tarla Dalal