DESCRIPTION:

It is good with Chapathi/Roti  or Rice.

INGREDIENTS:
2-Carrots
12-Beans
1-Potatoes
1-Onions
1-Tomato
1 pod-Curry leaves
To taste-Salt
3 tsp-Oil
1 tsp-Red chilli powder
1/4 tsp-Turmeric Powder
1 tsp-Ginger-Garlic paste
1/2 bunch-Coriander leaves

For Masala Paste:

3 tsp-Fresh grated Coconut
5-Cashew nuts
2-Green chilies
1 tsp-Poppy seeds
2-Cloves
2-Cardamom
Few pieces-Cinnamon

PROCEDURE:

1.  Chop and boil carrot, potato and beans and keep them aside.
2.  Chop onion, tomato into slices. Grind coconut into paste. Keep them aside.
3.  Grind all masala ingredients into paste. (Coconut, cinnamon, cardamom, cloves, green chilies, cashew nuts). Keep it aside.
4.  Heat oil in a pan. Add onion slices, curry leaves and fry them for few min.
5.  Add red chilli powder, ginger-garlic paste, turmeric powder and fry the curry.
6.  Add boiled vegetables and salt. Let it cook in simmer.
7.  After 5 min add grinded masala paste, tomato slices and leave it for 5 min.
8.  Put off the flame and take the curry into another bowl.
9.  Garnish it with coriander leaves.
10.  Serve it with roti, naan, pulka.

SUGGESTIONS:

• Vegetables are your choice. Green peas, yellow peas can be added.
•  Yogurt can be added few min before fininshing the curry.
•  Add lemon juice for tanginess.