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:
- Blend the paste ingredients till smooth
- Heat oil on medium flame, add onion and curry leaves and saute till onion is golden brown
- Add fennel and fry for 1 minute
- Add the paste and saute for a minute
- Add all the vegetables, salt, a cup water and cook covered till vegetables are well cooked and soft
- Add coconut milk, bring to boil for 1 minute
- Remove from heat and serve with rice, chapati or set dosa
Serves: 4
Inspiration source:
South Indian Cookbook by Devagi Sanmugam