MIXED VEGETABLE- CASHEW GRAVY WITH YOGURT

This is a little variation to the navarathna kuruma, try it out and enjoy the flavour.


Ingredients:


1. Mixed vegetables - 3/4 cup ( carrot, beans, capsicum, potato - finely chopped)
2. Red chilli powder - as required
3. Salt - as required
4. Garam masala powder or any subzi masala powder - 2 tsp


To Fry & grind 1:


1. Tomato - 2 chopped
2. Onion - 1 chopped
3. Red Chillies - 4 or as required
4. Ginger - 1 inch
5. Garlic - 4 cloves


To Grind 2:


1. Cashews - 6 
2. Freshly grated coconut - 1/ 4 cup
3. Fresh Yogurt - 1/2 cup


Method:


1.  Heat oil in a pan, add chopped red chillies, ginger, garlic. Fry for few minutes. Add chopped tomatoes and onions. Fry for few minutes and allow to cool in a plate. 


2. Add cashew pieces, grated coconut  and grind it to a smooth paste with yogurt and transfer it to a bowl.


3. Heat oil in a pan, add chopped vegetables and cook the vegetables in slow flame without adding water. Keep the pan closed with a lid. Stir then and there to avoid turning black and sticking. 


4. In the mean while, grind the tomato, onion mixture to a fine paste. Once the vegetables are cooked, add the grind tomato mixture and keep stirring without adding any water. Add 2 tbs of oil or as required to the pan and fry nicely for 2 more minutes.


5. Now add the grind cashew, coconut, yogurt mixture to the pan. Add required amount of water, garam masala powder, salt and red chilli powder to the pan and allow to cook until the gravy becomes thick. 


6. Sprinkle chopped coriander leaves.


7. Transfer the cooked gravy to the serving bowl, serve it hot with roti and chappathi. 


variation :-  You can add cloves, bay leaves to the gravy while seasoning instead of garam masala powder.