Carrot beans kuruma

 

Ingredients

Carrot finely chopped                                                        1 cup

Beans finely chopped                                                        1 cup

Capsicum finely chopped                                                  ¼ cup

Big onion finely chopped                                                   ½ cup

Tomato finely chopped                                                     ½ cup

Coriander powder                                                              1 tsp

Chili powder                                                                        ¾ tsp

Garam masala powder                                                      ½ tsp

Coriander leaves                                                                for garnish

To grind

Shredded coconut                                                            ½ cup

Cashew nut                                                                        4 no

Poppy seeds                                                                       ½ tsp

Fennal seeds                                                                       ½ tsp

Ginger garlic paste                                                            ½ tsp

For seasoning

Oil                                                                                        1 tbsp

Mustard seeds                                                                   ½ tsp

Curry leaves                                                                        1 string

Method

1. First grind the given items to a fine paste. Keep it aside.
2. Heat a vessel with oil, once oil heats add mustard seeds. Once the seeds popped add curry leaves.
3. Add chopped onion, once onion turns slightly brown, add tomatoes.
4. Once tomatoes are mushy, add all the vegetables. Saute well. add some water.
5. Add all the powders, coconut paste and salt. Add enough water to get gravy consistency. Cover it and cook well.
6. Once the vegetables are cooked well, switch off the flame. Garnish with coriander leaves.

 

Serve  it with poori or chappathi.