Vegetables in a Spicy

**Waqar Daniel** Thu 12 Jul 2007, 3:34 pm

Serves: 4
Cooking time (approx.): 21 minutes
Style: South Indian Vegetarian

3 cup(s) chopped mixed vegetables (carrot, green beans, potato)
1 cup(s) shelled green peas
2 tomato(es) chopped
3 cups water
2 bay leaves
2 dry red chillies (whole)
2 medium onion(s) chopped
2 tablespoons ghee (clarified butter) / butter
salt to taste
finely chopped coriander leaves for garnishing

[color=maroon]To be ground:
6 tablespoons grated coconut
1 onion chopped
6 green chillies
½ teaspoon(s) turmeric powder
1" ginger chopped
2 cup(s) coriander leaves chopped
[color:7db1=maroon:7db1]To be powdered:
1" cinnamon stick
1 tablespoon(s) each of cumin and poppy seeds
2 green cardamoms
6 cloves

Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.
Grind the ingredients (to be ground) to a fine paste with very little water.

Place the vegetables in a heavy-bottomed pan and add water just enough to cover them. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Add the chopped tomatoes and salt. Cook on low level for about 4 minutes. Add the water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
Heat the ghee / butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are very lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.
Garnish with finely chopped coriander leaves.

TIP:

To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.

Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti