Mixed Vegetable Curry

Ingredients
Potato: 1 big

Capsicum: 1

Koosa/White Zucchini: 2

Carrot: 1

Radish: 1

French beans: 5

Beans: 5

Cauliflower: 8 florets

White Pumpkin/Charanga: 1 small piece

Eggplant small: 4

Tindli/Kovakka: 4

Onion: 1 big

Tomato: 2

Turmeric powder: 1tsp

Chilli Powder: 1tbsp

Coriander Powder: 2-3tbsp

Garam Masala: 1tsp

Fennel seeds: 1tbsp

Salt: needed

Coconut oil: 3+2tbsp

Shallots: 5

Curry leaves: as needed

Coriander leaves: needed

Method Of Preparation

Wash, peel and chop all the vegetables.

Transfer the chopped veggies to a cooking pan, add coriander powder, chilli powder, garam masala, turmeric powder, fennel seeds and salt.

Add in coconut oil 2tbsp and curry leaves. Mix this well with hand.

Add in some water to get the veggies cooked. Keep on flame.

When it starts boil put the flame to medium. When the vegetables get cooked and gravy becomes thick switch off the flame and add fresh curry leaves.

Heat 3tbsp coconut oil in a pan and add chopped shallots and when it turns reddish brown add curry leaves and add this to the prepared curry.

Serve hot with chappathi.