Onion (Sliced) - 90-100 grams

Tomatoes (Chopped) -  80-100 grams

Grean Peas (Optional) - 100 grams

Broad Beans - 250 grams

Aubergine (Diced)- 150 grams

Potatoes (Diced)- 100 grams

Picosa's Coconut-Coriander Spice paste-  60-100 grams

Picosa's Ghee Roast Spice Paste - 80-100 grams (Level of Heat/Spiciness)

Salt - As Required

Ghee/Coconut oil(Optional)- 5 grams

Fresh Coriander leaves and stalks(Optional)- for garnish



  • In a frying pan on a medium high heat, add the ghee/coconut oil followed by onions, tomatoes and sauté them for 2 minutes.
  • Add Picosa's Ghee Roast Spice Paste, Picosa's Coconut-Coriander Spice Paste and to the pan and allow it to form a saucy consistency.
  • Add the diced potatoes, aubergines, broad beans and peas to the pan and mix well.
  • Add 200 ml of water and salt if necessary and bring it up to a boil.
  • Serve hot with freshly chopped coriander leaves and stalks.