Oil - 1 tbsp.
Whole Garam Masala - (Cinnamon - 1 stick, Clove - 4, Cardamom - 2)
Onion - 1, diced
Green Chilli - 3, slit
Curry Leaves
Ginger Garlic paste - 2 tsp
Tomato - 1, diced
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Mixed Vegetables - 1 cup, (Carrot, Beans, Potato, Cauliflower, Peas)
Coconut - 1/2 cup ground to a fine paste with 1 tbsp Fennel seeds + 1 tbsp. Roasted Channa Dhal + 1 Green Chilli
Salt
Heat Oil in a large pan.
Temper Whole Garam Masala for 30 seconds.
Add Onion, Green Chilli and Curry Leaves; sauté until Onion turns translucent.
Add Ginger Garlic paste and sauté until the raw smell goes away.
Add Tomatoes and cook closed until soft.
Season the mixture with Turmeric, Chilli powder and Coriander powder.
Once the raw smell of the masalas goes away add Vegetables along with required salt and 1 cup Water. Cook closed for 10 minutes or until the vegetables are done.
Now add ground Coconut paste and cook closed for another 5 min.
Turn off heat and garnish with Cilantro.
Serve warm with Chapatti or Parotta.
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