Serves -3- 4
For the masala
Grinded Coconut - 1/3 cup
Coriander seeds - 1 teaspoon
Dried red chili - 2 - 3
Poppy seeds - 1 teaspoon
Cloves - 3 -4
Cardamom - 1/2 teaspoon
Crushed black peppercorns - 1/2 teaspoon
Sesame seeds - 1 1/2 teaspoon
Broken cashew nuts - 3 tablespoon
For the vegetable curry
Potato - 2 medium ( cut into wedges)
Green Beans - 1/3 cup ( cut inti 1/2 inch pieces)
Carrot - 1/3 cup ( cut into small wedges)
Cauliflower florets - 1/4 cup
Fennel seeds - 1/4 teaspoon
Ginger garlic paste - 1 teaspoon
Onion ( sliced) - 1/2 cup
Tomato - 1 ( medium ) ( chopped)
Turmeric powder - 1/4 teaspoon
Salt - to taste
Oil - 2 tablespoons
Coriander leaves - finely chopped for garnishing
1. Dry roast coconut, cloves, cardamom, sesame seeds, crushed black peppercorns, poppy seeds, coriander seeds and dried red chili for 3- 4 minutes until the masala releases aroma.
2. Once the roasted masala comes to room temperature, grind with cashew nut pieces into a smooth paste.
3. Boil all the vegetable till 90% cooked, the vegetables should be crunchy.
4. Heat oil in a pan and sauté fennel seeds for about 15 seconds.
5. Add chopped onion and saute till translucent.
6. Add the ginger garlic paste and fry.
7. Add chopped tomatoes and roast well.
8. Add the above grinded masala and turmeric powder, mix well and cook for a minute.
9.Add the boiled vegetables with stock and salt and cook until the desired consistency is obtained.
Serve warm with phulkas