continental veggie gravy with south indian spices

This is a tasty, rich and a fusion gravy of english vegetables with south indian spices, cooking in less time.

Ingredients:
1. broccoli - 1/2 cup, chopped
2. carrots - 2 medium size, chopped bigger in length wise
3.baby corn-  5, chopped bigger in length wise
4. Any cooking oil.
to be grind as a fine paste:
1.fennel seeds - 2 tsp
2.coconut - 2 tbs(grated)
3.ginger - 1/2 inch
4.garlic-2
5.cloves-2
6.green chillies - 1
7.turmeric powder - 1/2 tsp
8.red chilli powder - 1 tsp
9.coriander seeds- 1 1/2 tsp
Seasoning:
mustard seeds - 1 tsp
jeera - 1 tsp

Method:
1. Once the pan get heated add mustard seeds and jeera for seasoning.
2. Add 1/2 cup of water to the pan, once the water gets started to boil, add the chopped vegetables. Allow the vegetables to cook.
3. Once the the vegetable gets cooked, add the ground mixture to the pan.
4. Allow sometime  for the gravy to blend together with the vegetables. add required salt at this time.
5. The gravy consistency should be in kuruma consistency. The gravy goes well with roti, chappathi and best with coconut milk rice.
note:- add the coconut, chilles and salt according to your own taste buds.