Chettinad Vegetable Curry

Ingredients

• Fresh coriander leaves - For garnish
• Salt - To taste
• Coconut milk - 1 cup
• Cardamom pods - 3
• Cloves - 3
• Cinnamon stick - 1-inch piece
• Fennel seeds - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Mixed vegetables - 2 cups, diced (carrots, beans, peas, cauliflower, etc.)
• Curry leaves - 10 leaves
• Green chilies - 2, slit
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, grated
• Tomato - 2, finely chopped
• Onion - 1, finely chopped
• Oil - 2 tablespoons

Instructions

1. Heat oil in a pan and add fennel seeds, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
2. Add the chopped onions and sauté until golden brown.
3. Add ginger, garlic, green chilies, and curry leaves. Sauté for another minute.
4. Add the chopped tomatoes and cook until they turn mushy.
5. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.
6. Add the mixed vegetables and salt. Stir well to coat the vegetables with the spice mixture.
7. Cover the pan and cook for about 10 minutes, or until the vegetables are tender.
8. Pour in the coconut milk and simmer for another 5 minutes.
9. Garnish with fresh coriander leaves.
10. Serve hot with steamed rice or roti.