Ingredients:
Onions – 2 large
Tomatoes – 3
Carrots – 4 (medium)
Beetroot – 1
Fresh peas shelled – 1/4 cup
Potatoes – 2
Red Cabbage – 1/2
Oil – 2 tbl sps
Coriander, Curry Leaves – to garnish
Thick Coconut Extract – 1/2 cup

Grind together:
Grated fresh coconut – 1/2 cup
Poppy seeds – 1 tbl sp
Cashewnuts – 10
Roasted gram – 1 1/2 tbl sp
Green chillies – 3
Red chillies – 6
Dhania – 1 tbl sp
Salt – as required

Method:
1. Peel and chop onions finely. Cut all the vegetables into fine pieces.
2. Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
3. Heat oil in a deep pan and fry onions till golden brown.
4. Add chopped tomatoes and stir till it turns pulpy.
5. Mix ground paste with this and stir for few minutes.
6. Strain water from cooked vegetables (use it for soup or for grinding the masala)
7. Add the vegetables to the fried paste and stir for few minutes.
8. Pour coconut extract and cook till boiling point. Remove from fire.
9. Garnish with coriander and curry leaves. Serve hot with idlies or pulkas.

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