INGREDIENTS
- Carrot finely diced 1
- Beans finely diced 3-4
- Ginger finely diced 2 inch piece
- Potato finely diced 1
- Tomato(country)finely diced 1
- Shallots finely diced 4-5
- Coriander leaves finely chopped 2 tbsp
- Cinnamon powder 1 tsp
- Oil 4 tsp
- Salt to taste
FOR WET GRIND
Shallots 5-6
Coconut 1/2 tea cup
Coriander powder 2 tsp
Red chilli 2-4 as required
METHOD
In a skillet/ kadai heat 2 tsp oil , add red chillies and diced shallots and saute till the shallots turn golden in colour. Add coriander powder and saute on low heat till the raw smell disappears, do not burn it. Add the coconut and stir till it turns golden brown. Cool it and blend in a blender. Keep the ground masala aside.
Take the same kadai heat oil, add shallots and saute till it turns golden brown. Add all the vegetables saute for a minute, add one tea cup water. Cover and cook till the vegetables are done. Add salt.
Add the ground masala, cinnamon powder and cook on low heat for a minute or till the masala is incorporated in the vegetables. The gravy consistency is thin so add 1-2 tea cup of water or as desired. Cook for 3-4 minutes. Switch off the fire.
Garnish with coriander leaves. Serve with idli/dosa/idiyappam/flatbread.
