- STEP 1
In a heavy pan saute the onions (low heat so as not to burn the ingredients) together with 1 tsp of the marchi masala and the cashews untill golden brown. This will begin to flavours the caramelised onions.
- STEP 2
fold in all the vegetables and the remaining marchi masala, the Jaggary, add a 2 tbsp of water and cook gently over low heat in a covered pan for 20 minutes to infuse the aromas and get the spices and herbs to release the flavours.
- STEP 3
To finish add the lemon juice, garnish with lemon zest and the coriander.