Kadai Vegetable

Ingredients (serves 6)

Cooked Vegetable : 1.5 cup
Ginger Garlic paste - 1 tbsp
Onion - 1/2 cup chopped
Tomato - 1/4  cup finely chopped
Oil
Salt to taste

To roast and grind:

Corriander Seeds: 2 tsp
Cumin Seeds :  1 tsp
Fennel Seeds (sombu) : 1 tsp
Black pepper : few
Cloves:  1
Red Chillies  : 3 nos
Cinnamon (pattai) : 1
Kasuri methi (optional)

Method :

Dry roast all the ingredients under 'To roast and Dry'.  Allow it to cool and grind it coarsly.

Heat Oil in a pan and add chopped onion until it turns brown. Add ginger garlic paste and fry tll the raw smell goes. Now add tomatoes and fry till they all blend together. You can also user tomato puree instead of tomatoes. Once they all are blend together, add the ground powder. Add little water and allow it to boil for few minutes and then add the cooked vegetable. (I used  cauliflower, carrots, beans and capsicum). To avoid the vegetables being overcooked and smashed, half cook the vegetables with haf salt. You will get a good texture then.

Allow it to boil for some time so that the masala blends well with the vegetables. Garnish with corriander and serve with chappathis.