Mixed Vegetable Curry

Ingredients:

2- Carrot, cut in to big pieces

2- Potato, cut in to bite-size pieces

1 small- Cauliflower, cut in to big pieces

2- Onions, sliced

3- Tomato, finely chopped

2- Green chili, chopped

10-15 Curry leaves

5 cloves- Garlic, finely chopped  

1/2 inch- Ginger, finely chopped

½ tsp. Turmeric powder  

4 tsp. Coriander powder  

1 tsp. Red chili powder

1 tsp. Garam masala powder

1 tsp. Pepper powder

Salt to taste

2 tsp. Unsalted butter  

Oil for frying  

Coriander leaves for garnish

To powder:

2- Cinnamon

2- Cardamom

3- Cloves

2 tsp. Fennel seeds

To grind:  

1 cup- Grated fresh coconut  

6- Cashew nuts

Method:

1. Grind the coconut and cashew nuts in to fine paste.
2. Powder the cinnamon, cardamom, cloves and fennel seeds and keep aside.
3. Heat oil in a kadai, add the onions, garlic, ginger, green chili and curry leaves. Sauté till transparent.
4. Add the tomatoes, turmeric powder, red chili powder, coriander powder, and powdered spices, salt and saute till the oil comes out.
5. Now add the carrot, potatoes, cauliflower and 2 cups of water mix well. Cover and cook for 15mins.
6. When the vegetables are well cooked, add the coconut, cashew paste.

7. Sprinkle the garam masala powder and pepper powder and cook till the curry is thick with the oil floating on top.
8. Garnish with unsalted butter and coriander leaves.
9. Serve with white plain rice.