For the paste
- 3 Tablespoons Fresh grated coconut
- 10 Cashew nuts
- 1 inch Ginger, peeled
- 2 Garlic cloves
- 4–5 Green Chili (adjust for spice)
- 1 Tablespoon Fennel seeds (saunf)
- 1 Tablespoon Roasted Gram (chutney dal)
- 4 cups diced mixed Vegetables (potato, carrot, green beans, chow chow / bangalore eggplat / chayote squash, peas)
- 1/4 teaspoon Turmeric powder (haldi)
- 1 cup sliced Onions
- 2 inch stick of Cinnamon
- 4 whole Cardamom (Elaichi)
- 4 Cloves (laung)
- 1 Tablespoon Salt (adjust to taste)
- 2 Tablespoons Vegetable Oil
- 1/4 cup chopped fresh Cilantro
- Add ingredients for the paste (coconut, chili, cashew, roasted gram, fennel) and grind to a smooth paste.
- Add all veggies (except onions) to a vessel. Add some water, salt and turmeric powder. Steam the veggies for 8 minutes or until they’re cooked. Make sure the veggies still have a nice bite to them.
- Heat oil in a pan with high sides. Add cinnamon stick, cloves, elaichi and fry for a minute. Add sliced onions and fry on medium heat until the onions are translucent.
- Add the coconut paste and mix well. Stir it occasionally. Cook for 8-10 minutes or until the raw smell of the paste goes away. Another way to know is when the oil starts to come out of the sides of the mixture.
- Add the steamed veggies, salt, water and mix well. Taste and adjust for seasoning, if required. Let the mixture boil for 5 more minutes.
- Garnish with coriander leaves.
- Serve with rice / idiyappam / dosa / bread / roti etc.