mixed vegetables-1 1/2 cup
Red Chilly Powder – 1 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
coriander – for garnish
Salt – to taste
Oil – 2 tblsp

List I
Onions – 2 (salut little time in 1 tsp oil)
Ginger Garlic Paste – 1 tsp
Tomato – 2

List II
Grated Coconut – 1/2 cup
Fennel seeds – 1 tsp (sombu)
Poppy seeds  – 1 tsp (kasa kasa)
Cashew nuts – 5

Preparation steps
1. Half boil all vegetables with some salt –
2. Grind all the ingredients under ‘List I’ and keep it aside.
3. Similarly, grind the ingredients under ‘List II’ and set aside.

1. Heat the oil in a heavy bottomed pan/kadai and add the ground paste of ‘Lst I’.
2. Saute for 5 mintutesor little more till raw smell gone on medium high flame.
3. Add the dry spice powders and the prepared vegetabl and cook for little time
4. Next add the ground paste of ‘list II’, about 2 cups of water and required salt.
5. Boil this for about 7 minutes till everything is cooked and oil separates.
6. Garnish with coriander and serve with pulao, chappatti or dosa.