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