1 Large Carrot

1 Large Zucchini

¼ of a head cauliflower (about 5 large florets)

2-3 tblsps of oil

2 Onions

3-4 cloves of garlic

¾ - 1 tsp of salt

2-3 tsps of roasted jeera

2-3 tsps of Chana Masala (found in your favourite east Indian food store)

2-3 tblsps of tomato paste

¼ cup of table cream

¼ cup of chopped coriander (dhania)

Peel the onions and chop into thin slices. Peel garlic cloves and leave whole, place in pyrex dish along with the vegetables.

Cover pyrex dish with foil paper and roast vegetables in 400 degree oven for about 30-45 minutes.

In the meantime fry slices of onion in litter clarified butter (ghee) in non-stick griddle and add tomato paste along with the ground cumin and chana masala cook for about five minutes then set aside.

After 30-45 minutes remove vegetables from oven. They should be quite tender to the touch.

Mash vegetables with crusher and place in heavy bottomed pot and transfer the onion/tomato paste mix to the pot. Add salt and cumin and blend well. Place pot on high heat and

stir to blend all ingredients.

Cook on high for about five minutes and lower flame to about 6 and cook for additional 5 minutes to marinate flavors. Add table cream and chopped coriander mix and serve immediately.