Mixed Vegetable Curry

Serves: 4

Beans - 1 cup, diced

Carrot - 1/2 cup, diced

Potato - 1 cup, diced

Fresh or frozen peas - 1 cup

Coriander leaves - 5 strands

Coconut - 1/4 cup, grated

Dalia split - 1/4 cup

Green chillies -3

Fennel seeds - 2 tbsp
Coriander seeds - 2 tbsp

Turmeric - 1/2 tsp

Cinnamon - 1/8 stick (a small piece)

Clove - 2

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

1. Place all the vegetables except the frozen peas in a large pot. Add enough salt for the vegetables, and 1 cup of water and heat on medium flame for about 10 minutes or until tender. If using fresh peas add now along with other vegetables.
2. Grind to a smooth paste the coconut, dalia split, green chillies, fennel seeds, turmeric, coriander leaves, cinnamon, and cloves with little water.
3. Heat oil in a pan, add the mustard seeds and wait for them to splutter. Then pour in the spice paste to the oil and fry for about 2 minutes. Add salt to the paste and mix well.
4. Pour in the vegetables along with the water to the spice paste. If using frozen peas add now. Heat for another 5 minutes until the flavours blend. Add water to adjust consistency.

Variations:
Other vegetables can be added as desired. Quantities of vegetables if you would like to add:
Capsicum - 1/2 cup, optional
Knol Khol - 1/2 cup, optional
Corn - 1/2 cup, optional