Vegetable Kuruma - For Chapathi

Ingredients:
Beans - 10
Carrot - 1
Potato - 1
Tomato - 1
Peas - One Handfull
Onion - 2 (Medium)
Green Chillies - 3 to 4
Ginger Garlic Paste - 1 tsp

Mint Leaves - Few
Curry Leaves - Few
Coriander Leaves - Few

Curd - 2 tbsp
Shredded Coconut - 2 tbsp
Cumin Seeds - 1/2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Gram Masala Powder - 1 tsp
Coriander Powder - 1 tsp

Salt - As Required
Oil - As Required

For Seasoning:
Cinnamon - 1
Cloves - 1
Bay Leaf - 1
Fennel Seeds - 1/2 tsp

Method:
1. Cut all vegetables into long sliced [as they do it in hotel]
2. Grind shredded coconut, Cinnamon - 1, Cumin seeds and Onion - 1 into thick paste.
3. Microwave the vegetables (Carrot, Beans, Peas, Potato) for 3 minutes.
4. Heat the Oil in a Pan, add Fennel Seeds and Bay leaf
5. Add the Green Chillies, Curry Leaves, Mint Leaves and Onion. Fry until the onion turns transparent.
6. Add Ginger Garlic PAste and fry until the raw smells goes off.
7. Add Tomato and fry for a minute, now add the cooked vegetables.
8. Add Turmeric Powder, Chilli Powder, Gram Masala Powder, Coriander Powder and Salt and fry for 2 to 3 minutes.
9. Add 2 Cups of Water and let it boil for 2 to 3 minutes
10. Now add the Coconut Paste  and allow it to cook in a medium flame until the raw smell goes off
11. Now add curd and salt, allow it to cook for 2 minutes
12. Garnish with coriander leaves

It goes well with Chapathi, Parathas, Roti, Naan......
If required cauliflower can be added........