Veggie Foodie

Ingredients:

For paste

• 1 green chili
• 3 cloves garlic
• 1 cm ginger
• 1 tsp fennel seeds
• 10 almonds
• 1 tsp cumin
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp garam masala (cinnamon, clove and cardamom powder)
• 1 cup water

For tempering

• 2 tbsp oil
• 1 onion, thinly sliced
• 2 sprigs curry leaves
• 1 tsp fennel, coarsely pounded

Vegetables

• 1 cup cauliflower florets
• 1 cup cut french beans
• 1 cup cut carrots
• 1 cup green peas

other

• 1 1/2 salt (or to taste)
• 1/2 cup thick coconut milk

Method:

1. Blend the paste ingredients till smooth
2. Heat oil on medium flame, add onion and curry leaves and saute till onion is golden brown
3. Add fennel and fry for 1 minute
4. Add the paste and saute for a minute
5. Add all the vegetables, salt, a cup water and cook covered till vegetables are well cooked and soft
6. Add coconut milk, bring to boil for 1 minute
7. Remove from heat and serve with rice, chapati or set dosa

Serves: 4

Inspiration source:

South Indian Cookbook by Devagi Sanmugam

Remarks: