• 3 cups: Boiled Peas
• 2big: Chopped and Boiled Carrot
• 1 cup: Tomato Sauce
• 1 tsp: Sweet Lime
• 2 small: Apple
• 2 medium sizes: Banana
• ¼ quantities: Pineapple
• 15: Cashew nuts
• 18: Raisins
• 1/2 cup: Curd
• 1/2 cup: Cream
• 1 tbs: Ghee
• 3 tbs: Butter
• Salt to taste

For Dry Masala:

• 1 tsp: Cumin seeds
• 2 tsp: Khus Khus

For Decoration:

• Chopped Cherries
• Grated Cheese
• Chopped Coriander leaves

2 big: Onion
1 tsp: Cardamoms
1/2 cup: Shredded Coconut
4: Green Chillies

• Grind the dry and wet masala individually and keep aside.
• Chop all the fruits lightly.
• Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
• Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and cook well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Cook well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
• Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries.

• Serve hot with naan, roti or paratha.

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