Cooking time (approx.): 21 minutes
Style: South Indian Vegetarian
3 cups chopped mixed vegetables (carrot, green beans, potato)
1 cups shelled green peas
2 tomatoes chopped
3 cups water
2 bay leaves
2 dry red chillies (whole)
2 medium onions chopped
2 tablespoons ghee (clarified butter) / butter
salt to taste
finely chopped coriander leaves for garnishing
To be ground:
6 tablespoons grated coconut
1 onion chopped
6 green chillies
1 teaspoon turmeric powder
1″ ginger chopped
2 cups coriander leaves chopped
To be powdered:
1″ cinnamon stick
1 tablespoon each of cumin and poppy seeds
2 green cardamoms
Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.
Grind the ingredients (to be ground) to a fine paste with very little water.
Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.