Karikai Stew

Ingredients

Onion--1 medium (finely chopped)
Potato--2 medium (cut into one inch sized)
Carrots--2 medium (cut into one inch Cubed)
Beans--12-15 (cut into one inch sized)(string beans)
Cauliflower--1/4 (separate the florets)
Green peas- 2 tbsp
Ginger-Garlic paste--1 1/2 tsp
Green Chillies- 3-4 nos
Coconut-1 Cup (freshly grated)
Cinnamon-1 small stick
Cloves--2 nos.
Bay Leaves--2-3 nos.
Black & Green Cardamom--2 nos each
Yogurt--2 tbsp
Turmeric powder--1/2 tsp
Chilli powder--1tspn (as desired)
Garam masala-1/2 tsp
Oil--2 tbsp
Water--1 1/2cups (if required you can add more)
Chopped Coriander leaves--2 tbsp

Method:

1. Wash all the vegetables well. Make a paste of coconut (grated), cinnamon, cloves & 2 1/2 green chillies.
2. Take a pressure pan, heat oil in it, then add Bay leaves, green & black cardamom, saute it for half a second, then add onions & remaining green chillies, fry until golden brown on medium heat, add turmeric powder stir for a second, then add ginger-garlic paste stir for half-a-second.
3. Now add all the diced vegetables stir for a second, add the masala paste, chilli powder, salt and fry well for 2 mins on medium heat, now add water. Pressure cook it for one whistle.
4. Once it is cooked, remove the lid, add yogurt, coriander leaves & garam masala, let it boil on low heat for 3-4 mins. If it is too thick more water can be added. Check the salt.
5. Serve hot with Phulkas or Rice.