Masala ‘kulambu’/ gravy

Masala ‘kulambu’/ gravy

Potatoes 250 gm

Onion 100 gm

Carrot 100 gm

Peas 200 gm

Beans 100 gm

Brinjal 1 big

Tomatoes 3

Salt to taste

Cashew nuts 25 gm

Raisins 10 gm

To grind

Poppy seeds 50 gm

Cardamom 2

Cinnamon small piece

Fennel seeds 1 tsp

Cloves 6

Red chilies 5-6 or to taste

Method

Cut the vegetables small, keep onion & tomatoes separately after cutting fine.

Cook rest of the vegetables with salt, turmeric pdr.

Fry the ground masala in little oil till a nice aroma comes, then add it to the cooked vegetables, let it boil for 10 minutes.

In a pan, heat little oil, fry the onions till brown, add it to the mixture, then in the same pan, fry tomatoes well, then add it to the boiling mixture, let it boil for 2-3 minutes.

At last heat a pan, add 1 tsp ghee, fry nuts & raisins, curry leaves, add it to the gravy.

Garnish with fresh coriander leaves, serve it hot with rice, idli, dosai.