Potato( small) - 2
Onion - 1
Green chilies - 2
Tomato(big) - 1
Capsicum -1
Beans - 15
Carrot -1
Green Peas- 1 cup
Turmeric Powder - 1/2 Teaspoon
Chili Powder - 1 Teaspoon
Garam masala - 1/2 Teaspoon.
Ginger Garlic paste - 1 Teaspoon.
For grinding...
Grated coconut -1 cup
fennel seeds -1 teaspoon
cashew -2
For Seasoning
Cinnamon- 1 inch
Cloves - 2
Curry Leaves - 10
Method
Grind coconut with fennel seeds and cashew and keep aside.
Cut the vegetables into small pieces.
Heat oil in a pan and season with cinnamon, cloves, and curry leaves.
Add Onion and green chilies.
When Onion became translucent add the ginger garlic paste, and saute for a while.
Then, add the potato and saute for three minutes.
After that, add the remaining vegetables and saute.
Add enough water and allow the vegetables to cook.
Finally, add the coconut mix and the masala powders.
Adjust the salt.
Cover the pan and cook for another five minutes in low flame.
Garnish with coriander leaves and serve hot with chapati,roti or parathas.
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