Ingredients
- 1 cup cauliflower florets
- 1 cup carrots chopped
- ½ cup green peas
- ¾ cup potatoes chopped
- 1 cup beans chopped
- 1 onion large chopped finely
- 3-4 green chillies
- 1 sprig curry leaves
- 1 tbsp. ginger garlic paste
- ½ tbsp. chilli powder
- ½ tsp. turmeric powder
- 1 tbsp. coriander powder
- 1 tsp. garam masala powder
- 2 tomatoes medium finely chopped
- 1 cup grated coconut divided
- 5-6 cashew nuts
- 1 tbsp. fennel seeds
- 1 veg stock cube/salt
- 2 tbsp. veg oil
- Few coriander leaves to garnish
Grind ½ cup coconut and set aside. Grind together other ½ cup of coconut, cashew nuts and fennel seeds together. Add 3-4 tbsp. water to it and grind to a smooth paste. Set aside.
In a pan, add oil and sauté onion till translucent. Add green chillies, curry leaves and ginger garlic paste. Saute for a while. Add chilli, turmeric, coriander and garam masala powder. Saute for a minute or two add tomatoes and veg stock cube along with 3-4 tbsp. water. Cook till tomatoes are done. Add the veggies along with 1 cup water. Cover and cook for about 15 minutes until they are half cooked. Add the ½ cup of grated coconut. Cover & cook for about 10 minutes. Check the potatoes. If they are done, add the cashew coconut mixture along with ½ cup water. Cover and cook for 5 more minutes.
Remove from flame and garnish with coriander leaves.