Ingredients:
• 2 Carrots
• 2 Potatoes
• 1 Tomato
• 1 Onion
• 1/2 cup peas
• 1/2 cup coconut, grated
• 2 pods Garlic
• 1/2 tsp Poppy Seeds
• 1 tsp Fennel seeds
• 5 Red Chillies
• 1/2 tsp Turmeric powder
• 1 tbsp roasted gram
• 1/2 tsp Red Chilli powder
• Curry leaves
• Salt to taste
• Oil for frying
Method:
- Grind fennel seeds, poppy seeds, fried gram, red chillies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium-sized pieces.
- Boil carrots and potatoes separately.
- Heat oil in a pan and add curry leaves, onion, tomatoes, peas, boiled potatoes and carrots.
- Add turmeric powder, red chilli powder and salt.
- Add the ground paste.
- Cook until the gravy thickens.
- Serve hot with rice.
Recipe courtesy of shilpa