Ingredients:
3 – Carrot
2 – Potaot
1 smell – Cauliflower
1/4 Cup (shelled) – Fresh green peas
2 Tbl. sps. – Finely chopped onion
11/2 Tbl. sps. – Chopped tomatoes
as required – Salt
for frying – Oil
for seasoning:
Mustard seeds, aniseeds
few – Curry leaves
Grind together:
11/2 Tbl. Sp. – Grated fresh coconut
7 – Red chillies
1 tsp – Poppy seeds
1/2 tsp – Cumin seeds
1/4 tsp – Aniseed
1 Tbl sp – Roasted gram
Method:
Wash and chop vegetables into medium sized pieces.
Steam or pressure cook together.
Heat oil in a kadai, add mustard, aniseeds, curry leaves and than onion.
Fry till onion turns golden brown.
Add finely chopped tomatoes and fry till it turns pulpy.
Add ground masala paste and fry till good smell comes.
Mix cooked vegetables, salt and cook till it becomes thick paste.
Serve as a mixing curry with cooked rice.
