• Potato - 1 medium
• Carrot - 2
• Beetroot - 1 medium
• Green Beans - 50g (optional)
• Onion - 1 medium
• Tomato - 3 small
• Green Chilli - 1 (optional)
• Ginger-garlic paste - 1 tsp
• Cinnamon - 1 inch long stick
• Curd (Yoghurt) - 1 tblsp
• Chopped coriander leaves - 1 tblsp (optional)
• Oil - 4 tblsp
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 for medium spicy or 2 tsp for very spicy
• Coriander powder - 1½ tsp

Ingredients to be ground

• Fennel seeds(Sombu) - 1 tsp (optional)
• Grated coocnut - 2 tblsp
• Dry red chilli - 1

1. Chop onion, tomato and coriander leaves; Slit the chilli.
2. Wash the vegetables and chop them into 2-3cm cubes.
3. Heat oil in a wide nonstick pan on a medium heat.
4. Add the vegetables; stirfry for about 4-5 minutes.
5. Remove the vegetable with the slotted spoon and leave it aside.
6. Add cinnamon and chopped onion. Fry them until they become light brown.
7. Add ginger-garlic paste; fry for a minute.
8. Add chopped tomatoes, chilli, spice powders listed and salt; Stir for about 3-4 minutes.
9. Add the fried vegetables and curd; stir well.
10. Add about a cup of water, cover and let it cook for about 15-20 minutes or until the vegetables are cooked well.
11. While the vegetables are getting cooked, grind grated coconut, fennel seeds and dry red chilli with little water into a smooth paste.
12. Add the ground mix to the cooked vegetables and let it boil for about 3-4 minutes.
13. Add water if needed.
14. Garnish with coriander leaves.