Ingredients:

• 2 cups – chopped mixed vegetables (beans, carrots, peas, potatoes)
• 1-2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 3-4 – Curry leaves
• 1/2 – Onion (finely chopped)
• A pinch of Hing
• A pinch of Turmeric
• Salt as per taste
• To grind for masala:
• 2 – 3 tbsp – grated Coconut
• 2-3 inch Cinnamon stick
• 5-6 – Cloves
• 4-5 – Black Peppercorns
• 2 inch fresh Ginger
• 8-10 – cashews, soaked in warm water for about 15-20 mins
• 1/2 – Onion
• 2-3 tsp – Channa dahlia/ Putaani/Hurigadale
• 3-4 strands – Cilantro
• 2-3 – Green chillies

Method:

1. Cook the vegetables with some salt and water until done.
2. You could even pressure cook them if you want.
3. For the masala, grind all the ingredients to a smooth paste with some water.
4. Cashews are added to give thickness to the gravy.
5. Heat oil in a heavy bottomed pan.
6. Temper with mustard seeds, hing, turmeric, curry leaves.
7. Add finely chopped onions and fry until done.
8. Add cooked vegetables and the masala paste.
9. Mix and allow it to boil well.
10. Add salt as required.
11. Add water to get the desired consistency.
12. Remove from stove and serve hot with pooris, dosa, chapati or rice.
13. Recipe courtesy: http://maneadige.blogspot.in/