. 5 eggs boiled
. 200 g carrots
.100 g of fresh peas
.250 g of fresh mushrooms
.100g of potato
.200 g of turnips
. 2 medium onions
. 2 teaspoon fresh ginger grated
. 8 cloves of garlic
.4 tomatoes
. 1 pinch of chili powder
.some chopped mint leaves
. 10 nails of clove
. 5 cardamom seeds
.1 cinnamon stick
. 4 bay leaves
. 50 g of dried grape
. 4 tbsp coriander powder
.2 tbsp of turmeric powder
. 1 tbsp of butter
.black pepper

dried-88349_640Cooking method

. Put in the mixer onions and garlic peeled with ginger and chili and mix until having a paste
. Heat the butter in a saucepan
. Add dry grapes, bay leaf, cardamom, cloves, and cinnamon. As soon as they become golden in color, remove and reserve
. Put the paste mixture in same butter saucepan and FRY some minute
. Add the coriander, moisten with a little water and let a few minutes
. Add turmeric
. Add vegetables peeled and cut into pieces, with the exception of tomatoes
. Add a glass of water; add salt and black pepper, cover and cook on low heat for 20 minutes
.add the cutting tomatoes
. Cook for 5 minutes on high heat
.stir and add the eggs cut into halves
.add on the surface dry grapes and Mint
.cover and let it cook on low fire for 5 minutes more and serve