Ingredients:
| Carrot | 1 |
| Potato | 1 |
| Beans | 10 |
| Peas | ¼ cup |
| Vegetable Oil | 2 tbs |
| Mustard seeds | ¼ tbs |
| Urad dal | ¼ tbs |
| Curry Leaves | 2 spring |
| Onion | 2 |
| Tomato | 1 |
| Chilly Powder | 2 tbs |
| Coriander Powder | 1 tbs |
| Grated Coconunt | ½ cup |
| Salt | To taste |
| Coriander | Garnish |
| Fry in oil and grind the below to paste: | |
| Cinamom | ½ inch |
| Aniseed/Sombu | 1 tbs |
| Cloves | 2 |
| Cardamom | 1 |
| Poppy Seeds | ½ tbs |
| Ginger | ½ inch |
| Garlic | 4 flakes |
| Split channa dal(pottukadalai) | 2 tbs |
Procedure:
1. Chop all the vegetables into small pieces and equal size.
2. Chop the onion into thin slices.
3. Heat the oil in a pan or cooker, add mustard seeds when it starts cracking. Then, add urad dal, curry leaves and onion.
4. Fry till the onion becomes golden brown.
5. Add chopped vegetables and fry for 3 mins.
6. Then, add chopped tomato and fry for 2 mins.
7. Add Chilly powder and coriander powder, and then mix them well.
8. Then add ground Paste, add 2 cups of water and salt.
9. Pressure cook till 2 whistle.
10. Extract coconut milk from the coconut.
11. Add the coconut milk into the gravy and cook it till bubbles come up.
12. Garnish with coriander leaves.
Serve hot with Chapathi, parathas and dosas.
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