Chettinad veg kuruma:

Ingredients:

Carrot - 1 big, cut into small cubes
Beans - 10, cut into small pieces
Peas - a handful
Cauliflower - half cup, florets
Potato - 1 small, cut into small cubes
Capsicum (Green bell pepper) - 1/3 cup, cut into cubes
Onion - 1 medium, chopped finely
Tomato - 1 medium, chopped
Chilli powder - 1 tsp
Salt - to taste
Seasoning - 1 clove, 1 small cinnamon, a pinch of sombu
Oil - 3 tsp

To Grind for Masala Paste:

Grated Coconut - about half cup (not packed)
Cashews OR Almonds - 6
Pottukadalai (Roasted gram) - 1 tbsp
Poppy seeds (Kasa Kasa) - 1 tsp
Cinnamon - 1 small piece
Clove - 1
Cardamom - 1
Fennel seeds (sombu) - 1 tsp
Green chillies - 10
Ginger - half inch piece
Garlic - 6 cloves

Method:

1) For the Masala paste - In a tsp of oil, add cinnamon, cardamom, clove & fennel seeds
then add the ginger, garlic & green chillies, pottukadalai, poppy seeds, cashew/almond
and fry for a few minutes. Finally add the coconut. Grind this to a smooth paste with some water .

2) Microwave the cut vegetables with a few tbsp of water and some salt for about 5 to 7 minutes.

3) In a big pan, heat oil and add clove, cinnamon and sombu, followed by chopped onion.
When that softens and gets cooked, then add the tomatoes and salt & the chilli powder - cook till slightly mushy.

4) Now add the microwaved vegetables and allow the mixture to boil for a few minutes.
Now add the ground masala paste and sufficient water. When it starts to boil, allow this to simmer covered for about 15 to 20 minutes.
Make sure the curry doesn't become too thick. Garnish with coriander leaves and serve.