1cupmixed vegetables Chopped & including green peas, carrots, potatoes
5tablespooncoconut slices
1cupwater
1bay leaves
1cinnamon
1teaspoonKalpasi
3cloves
1tablespoongarlic chopped
3green chili/ serrano pepper
½teaspooncoriander powder
¼teaspooncumin powder
1teaspoonsalt or as required
4tablespooncilantrochopped & for garnishing
Instructions
Heat 2 tablespoon vegetable oil in a pan. Add chopped onion and cashews. Saute for about 2 to 3 minutes until onion slices turns pink and translucent.
Once onion turned soft, remove from fire and keep it aside, to bring down to the room temperature.
Chop veggies of your choice. I went with potatoes, Carrots, Green peas and spring beans. Slice coconut into fine pieces, if you are having fresh coconut / grated coconut / frozen coconut/coconut powder you can use any one of them, whatever you have it handy.
Grind kept aside onion and cashew mixture along with coconut slices. Grind till it turns into a very fine paste. Keep aside.
Bring a cup of water to boil and add chopped veggies. Cover the lid and cook. Cook until the veggies have completely cooked.
Meanwhile, heat tablespoon of vegetable oil in a pan, add cumin seeds followed by bay leaves, a small cinnamon stick, 4 cloves. Fry until all spices turn golden brown in color. At this stage, all the spices start leaving out an aroma in the kitchen.
In low heat, add chopped garlic, slitted green chili, and few curry leaves. Saute for less than a minute, until green chilies started showing little discoloration.
Well, now its the time to add the ground onion and cashew mixture.
Add a teaspoon of coriander powder and a quarter teaspoon of cumin powder. Continue sauteing it in simmer to medium heat, until the gravy starts leaving out its raw smell.
Add chopped veggies and cover the lid cook for about 5 minutes. Adjust water according to your desired consistency.