Ingredient:

For the masala paste

• 1 tbsp oil

• 2 cardamom

• 6 cloves

• 1 1/2-inch cinnamon stick seeds

• 1 tsp fennel seeds

• 10 - 12 cashews

• 2-inch ginger

• 4 - 5 green chillies

• 1 small onion

• 1 small tomato

• 1/2 tsp cumin powder

• 1/4 tsp pepper powder

• 1/4 tsp turmeric powder

• fresh coriander

• Water

• 3 tbsp coconut (optional)

Method:

1. For the masala, heat 1 tbsp oil add all the above ingredients one after one and saute.

2. Let the sauteed ingredients cool down completely, then add coriander and grind to a smooth paste with some water.

For the curry

• 2 tbsp oil

• 1 small onion

• 1 small tomato

• 1 large potato

• 1 cup green beans

• 1/2 cup carrot

• 1/2 cup green peas

• 1/4 cup sweet corn

• Salt to taste

• 2 cup water (approx.)

• 1 tsp ghee (optional)

Method:

1. Heat 2 tbsp of oil in a pan, add finely chopped onion and fry till they turn translucent.

2. Now add tomato and cook until soft, then add in the veggies, some salt and water.

3. Cover and cook the vegetables until soft then add the masala paste.

4. Mix and allow it to cook over medium heat for about minutes.

5. Also, add water to get the desired consistency.

6. Finally, add ghee and mix. Serve hot with poori, idli, set dosa, chapati.