Navaratna Koorma

Ingredients:

• 2 cups peas boiled
• 1 large carrot chopped and boiled
• 1/2 cup tomato sauce
• 1/4 cup curd
• 1/4 cup cream ( malai)
• 4 tbsp. butter
• 1 small seet lime
• 1 small apple
• 1 banana
• 2 slices pineapple
• 10- 15 cashewnuts
• 20 raisins
• 2 glaced cherries for decoration
• 1 tbsp. corriander chopped
• 1 tbsp. ghee

salt to taste

Dry Masala:

• 1 tbsp. cuminseeds
• 2 tbsp khuskhus (poppyseeds)
• 1 tbsp cardamoms

Wet Masala:

• 1 large onion
• 1/4 cup coconut shredded
• 3 green chillies

Method:

Grind the dry and wet masalas seperately. Chop all the fruit fine. Heat ghee and fry cashews, and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry for 2 minutes. Add the carrot and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, and fruit, cashews and raisins and boil till the gravy is thick and fat seperates. Garnish with chopped corriander  and chopped cherries. Serve hot with naan, roti or paratha.